Sgroppino

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    6hrs 45mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    275

This delicious Venetian cross between a cocktail and a dessert consists of a deliciously zingy lemon ice cream and a fresh strawberry puree, which are whisked together with bubbly prosecco to create the perfect end to any summer meal. Remember to place the bowl in the freezer 24 hours in advance. You can also freeze your serving bowls to ensure your sgroppino stays frozen for longer.

recipe updated Apr 29, 2025

Ingredients

  • Lemon peel icon
    Lemon peel
    4
  • Lemon juice icon
    Lemon juice
    150 g
  • Strawberries icon
    Strawberries
    350 g
  • Prosecco icon
    Prosecco
    300 g
  • Caster sugar icon
    Caster sugar
    300 g
  • Water icon
    Water
    350 g
  • Whipping cream icon
    Whipping cream
    150 g

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Airtight container
  • kCook icon Small bowl
  • kCook icon Large mixing bowl
  • kCook icon Frozen dessert maker attachment
  • kCook icon Food processor attachment
  • kCook icon Serving bowl - small

Step preview

  1. Fit the Creaming Beater
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Heat until the sugar dissolves - 2 minutes, 105ºC, speed Stir 1
  4. Use a slotted spoon to remove and discard the lemon peel
  5. Transfer the mixture into a large bowl and chill in the fridge – 4 hours
  6. Once chilled, add whipping cream into the lemon mixture and stir until well combined
  7. Attach the Frozen Dessert Maker attachment to the machine
  8. Set the speed to Min
  9. Pour the lemon mixture into the Frozen Dessert Maker carefully
  10. Mix - 30 minutes, speed Min
  11. Remove the attachment from the machine
  12. Transfer the mixture to an airtight container
  13. Place in the freezer until needed
  14. Fit the Knife Blade to the Food Processor attachment
  15. Add strawberries into the attachment
  16. Mix until pureed
  17. Remove the attachment from the machine
  18. Transfer the strawberries into a small bowl and chill in the fridge – 2 hours
  19. Add the lemon ice-cream into a large bowl
  20. Then add half of the strawberry puree and 150 g of prosecco
  21. Whisk by hand until well combined
  22. Then add the remaining strawberry puree and prosecco and mix until combined
  23. Divide the ice-cream between small serving bowls
  24. Serve immediately
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