Orange and rosemary sgroppino
- December 2019
- Serves 1 (makes enough sorbet for 6-8 cocktails)
- Hands-on time 20 min, plus chilling and freezing
Take your cocktail-making skills to the next level with this fresh and herbal gin-based cocktail, served with citrusy sorbet and a dash of Prosecco for a bubbly hit.
Hosting a cocktail or dinner party? Take a look at this Scandinavian gin cocktail for inspiration.
- Dairy-free recipes
- Vegan recipes
For the Gin Mare, orange and rosemary sorbet
- 70g caster sugar
- 480ml fresh orange juice
- 4-6 fresh rosemary sprigs
- 4 tbsp Gin Mare gin
For one cocktail
- 1 scoop orange and rosemary sorbet
- 2 tbsp Gin Mare gin
- 75-100ml prosecco
- 1 fresh rosemary sprig
Useful to have…
- Ice cream machine
- To make the sorbet, put the sugar and 2 tbsp water in a small saucepan and heat slowly over a low heat until the sugar has dissolved.
- Once the sugar has dissolved, pour in the orange juice and add the rosemary sprigs. Bring the mixture to a simmer and bubble very gently for 10 minutes. Remove from the heat, pour in the 4 tbsp Gin Mare gin, cool completely, then chill for 1 hour.
- Remove the rosemary sprigs, then pour the mixture into an ice cream machine. Churn to a sorbet according to manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-proof container and freeze for 4-6 hours, whisking with a fork every 45 minutes to break up the ice crystals.
- To make the cocktail, put a scoop of sorbet in a glass, pour over the 2 tbsp Gin Mare, top up with the prosecco and garnish with a rosemary sprig.
This cocktail recipe is easily scaled up to serve as many people as you need.
The sorbet will keep in the freezer for up to 1 month.
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