Prosecco – degustare

Prosecco DOC and melon sorbet

Read time: 4 min.

This is a perfect example of riding an Instagram trend correctly 😊

While I was bombarded on my screen with countless video of people adding a splash of milk to melons, watermelons, mangos and papayas to create ice-cream look-alike by scratching them with the liquid from frozen and so on I thought to myself, can I make this more into a grown up thing? Afterall, adding a splash of Prosecco DOC to lemon ice cream it the traditional way to make sgroppino, a local refreshing after meal drink in the Veneto region.

 

Well it worked like a treat and the trend was not a hoax. Try it for yourself!

 

Chef’s tip: try it with different fruits and remember to leave it a room temperature for 10 minutes before start scratching. This is a fun little trick to try at home but in any way can replace a real sorbet.

Difficulty:

Easy

Preparation time:

15 minutes

Pairing:

Prosecco DOC

Process:

Serves: 4
Preparation Time: 15 minutes (plus freezing)

 

Ingredients:

  • ½ cantaloupe melon, seeds removed
  • 10-20 ml of Prosecco DOC

 

Method

As easy as pouring the Prosecco DOC into the frozen half melon and then patiently start scratching it with a spoon allowing the bits of frozen fruits to combine with the cold Prosecco DOC to create a creamy texture.

Work it for about 10 minutes until you have enough and serve straight away into frozen cups or glasses.

If you store it in the freezer once made, remember it will take a few minutes at room temperature and a little mixing again to get back to creamy texture.

 

Recipe by Danilo Cortellini

 

 

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