The espresso goes in last and fully cold, stirred through after the Prosecco, and that sequence keeps the foam standing; warm coffee would melt the sorbet and knock out the bubbles. One single shot to 80 g of sorbet is the right dose: enough bitterness to answer the lemon, not so much that you end up with iced coffee.
Sgroppino al Caffè
Prep 5 min · Serves 1 · Difficulty Easy
Method
Pull a fresh shot of espresso and let it cool completely, or use cold espresso from the fridge.
Add the lemon sorbet, vodka, and a splash of the prosecco to a chilled bowl or tall container.
Whisk briskly by hand or pulse with an immersion blender for 20 to 30 seconds until smooth and frothy.
Fold in the remaining prosecco gently to keep the bubbles, then stir through the cold espresso.
Pour into a chilled glass and serve right away while it is still light and foamy.
