Rosé Sgroppino

By Rebekah Peppler

Updated Aug. 29, 2025

Rosé Sgroppino
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
4(12)
Comments
Read comments

Pink, bubbly and lightly bitter, this frosty drink works equally well as a palate cleanser, dessert or hot afternoon cocktail. While this recipe was created with sparkling rosé in mind, feel free to use another dry sparkling wine: Prosecco, cava, crémant or pétillant naturel. A Lambrusco di Sorbara (the lightest in color and higher in acidity of the Lambruscos) makes an excellent swap as well.

Featured in: The Sgroppino Is the Original Spiked Slushie

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Ingredients

Yield:1 drink
  • 3ounces/½ cup high-quality strawberry, raspberry or cherry sorbet (about 2 medium scoops)
  • ¼ounce amaro, such as Amaro Nonino, Montenegro or Averna
  • 2½ ounces dry sparkling rosé
  • 1brandied or maraschino cherry (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small, chilled bowl, add the sorbet, amaro and 2 ounces sparkling rosé. Whisk gently just until nearly smooth, then pour into a chilled coupe or Nick and Nora glass. Top with the remaining ½ ounce sparkling wine. Garnish with the cherry, if using, and serve immediately.

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4 out of 5
12 user ratings
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Comments

Mark G

This is nice and refreshing but we hardly tasted the amaro nonino--suggest bumping up the quantity of that and reducing the sorbet by a bit. Less sorbet will help reduce the sweetness if you're using a brand that's on the sweeter side--we used Talenti and thought the drink was a tad sugary. Great for summertime day drinking.

Mark G

This is nice and refreshing but we hardly tasted the amaro nonino--suggest bumping up the quantity of that and reducing the sorbet by a bit. Less sorbet will help reduce the sweetness if you're using a brand that's on the sweeter side--we used Talenti and thought the drink was a tad sugary. Great for summertime day drinking.

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