Sgroppino (Italian cocktail)

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I pre-made this before serving it at a luncheon for friends. I served the champagne flutes with a ring of sugar on the glass (using lemon to bind and garnished with rim with lemon and mint and I put the scoop of sorbet in first - to avoid getting the "murky" looking top others mentioned. To avoid a difinitive vodka taste, I used a citrus infused vodka and you did not even taste the vodka in the Prosecco. Very light tasting spring garden party drink! My friends will love it!

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This is tasty!

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Mine looked so ugly - the sorbet did not dissolve well, it kind of separated & the entire cocktail looked so gross! Tasted ok, a bit acidic/bitter, & not very pretty! Won't be making it again.

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Made this cocktail for New Year's Eve---loved it. Very refreshing. Would make a great Mother's Day or Brunch alternative to Mimosa's. Will definately make this one again!

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Made a "Brunch for Dinner" menu and decided to do a twist on brunch mimosas. Used this recipe as inspiration.
I put a scoop of lemon sorbet into each martini glass and topped it off with prosseco and mint leaves. So amazingly delicious and elegant. No need for the vodka in my opinion.

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We had Brut champagne on hand so I did not purchase Prosecco. Coincidently, we also had lemonade on hand. So I added a shot of lemonade since the champagne was not sweet champagne. I also did not use mint, but think it would be even better with the mint. This was really good and my guests enjoyed too, will definitly make them again. However, its not a good drink if you're going to drink a few of them in an evening - as you'll get too drunk.

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Very refreshing and light. I used sherbert ( last minute shopping and it was still quite lovely. Our Easter brunch was a delighted party because of this drink!

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We enjoyed this loved the mint.

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I made this for my fiance's birthday and we loved it! We've made it twice since.

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After reading the other reviews, I first tried the drink without the mint, and as one reviewer commented, it had a strong alcohol taste, maybe even bitter. But, I read from another review that chopping the mint wasn't such a good idea either. Instead, I crushed it at the bottom of the cup with the handle of a wooden spoon (as you would do for a mojito. That made the difference. It changed the drink completely, and I would recommend to others who make it to crush the mint at the bottom rather than chop it or eliminate it. The mint is the perfect compliment to the other ingredients. Beware -- it's strong! I might use a little less vodka next time. (I "eyeballed" it instead of measuring and that might have done me in.