- 6 scoops of really good-quality lemon sorbet
- 6 glasses of chilled prosecco, only half filled
- 6 tbsp vodka
Author Diana Henry shares with us a recipe that ticks what has to be three of the most important boxes when it comes to entertaining – quick, beautiful and utterly delicious. Taken from her latest cookbook Simple, it is certainly one to add to the list for dinner parties and the festive period.
‘I know, I know, barely a recipe and some would argue it’s a cocktail rather than a dessert anyway. However you want to classify it, this is a pretty magnificent end to a meal. A sgroppino is a Venetian invention and it should, properly, be shaken and served in a foamy froth, but I like the look of the sorbet floating in the glass and, in any case, the sorbet quickly melts, producing a froth on its own. The pureness of lemon sorbet is very pleasing, but even in Venice they serve different flavours now. Peach or raspberry sorbet are good. And I’ve seen the odd fresh raspberry added, too.’
Add the sorbet to the half glasses of Prosecco carefully, as the wine will froth(when it has died down a little, you can top up with more wine) Add the vodka, too, and serve.
SIMPLE: effortless food, big flavours by Diana Henry. Published by Mitchell Beazley, £25, www.octopusbooks.co.uk. The photographer is Laura Edwards.