Orange and rosemary sgroppino

Orange and rosemary sgroppino
  • Serves icon Serves 1 (makes enough sorbet for 6-8 cocktails)
  • Time icon 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.


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. This cocktail recipe is easily scaled up to serve as many people as you need.

  2. The sorbet will keep in the freezer for up to 1 month.


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