Skye McAlpine’s strawberry and vodka sorbet

Known as sgroppino, this is halfway between a digestivo and a pudding, made by blending a sharp sorbet with a dash of vodka and a glass of prosecco. I have had it with all manner of flavours but strawberry is my favourite, if only because of its blushing pink colour. It’s a lovely light way to end a meal – perhaps with a few biscuits for dipping (my polenta and raisin biscuits would be ideal). I find that no matter how indulgent or filling the main course has been, there is always room for a sgroppino.

strawberry and vodka sorbet
Skye McAlpine

SERVES 6

1 large egg white
400g strawberry sorbet
50ml chilled vodka
200ml chilled prosecco

1. Whisk the egg white with a hand-held electric mixer until stiff. Put it in a blender with the sorbet, vodka and prosecco and blitz until smooth and fluffy. Pour into a jug or cocktail glasses for serving (this is a dessert that you drink). It will keep in the fridge for up to 4 hours.

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