Green Sgroppino
The heat of summer calls for frozen treats, and all kinds of cocktails have been whipped up to answer the call. Spiked slushies and boozy floats are refreshing, cool, and calming.
The original Sgroppino is a Venetian invention, whipping together lemon sorbet, Prosecco, and vodka. In the heat of an Italian summer, such a drink is a true restorative.
For our version of a sgroppino, pistachios form the base of the vegan ice cream with a taste of the tropics via coconut. Using an ultrasonic homogenization process will break down the fats and liquids, creating an even, smooth emulsion for ice cream with a creamier texture.
The ice cream is then bathed in the cocktail; Legendario Oro provides a smooth depth, champagne cordial a touch of sweet. Carbonating the cocktail will provide that summer fizz as it meets the frozen treat.
Some places call the pistachio the smiling nut or the happy nut, due to the curving crack in the shell. Sipping this Green Sgropinno will make you a happy nut.
This Green Sgropinno recipe is from The Cocktail Balance 2.0.
PISTACHIO MILK
300 g Raw Pistachios
700 g Filtered Water
0.5 g Sea Salt
Start by soaking unsalted pistachios in water overnight. Drain and rinse the soaked pistachios, then place them in a blender with filtered water and salt. Blend on high until smooth and creamy. Filter the mixture through a cheesecloth or superbag. Optionally, you can sweeten the milk with honey, agave, maple syrup or sugar syrup. Bottle and store in the refrigerator, shake well before using. You can also use a vegetable milk maker.
PISTACHIO ICE CREAM (ULTRA SONIC)
200 g Raw Pistachios
300 ml Coconut Milk (full fat)
300 ml Pistachio Milk
120 g Honey or Agave Syrup
50 g Coconut Oil
1 g Sea Salt
2 g Xanthan Gum
Start by soaking unsalted pistachios in water overnight. Drain and rinse the soaked pistachios and place them in a blender with rest of the ingredients except xanthan. Blend the mixture on high speed until smooth and creamy, ensuring there are no pistachio chunks remaining.
Once blended, add the xanthan gum and blend again for an additional 30–60 seconds to ensure it is fully incorporated. The xanthan gum will thicken the mixture and help prevent the formation of ice crystals as it freezes.
Pour the mixture in a jar and use an ultrasonic probe for liquids. Use the pulsation mode for about 3 minutes while checking the heat of the mixture. The ultrasonic probe generates heat but if the mixture gets too hot it can break the final texture of the ice cream; if the mixture starts to warm up, take a break with the probe. The ultrasonic homogenization process will break down the fats and liquids, creating an even, smooth emulsion for ice cream with a creamier texture.
Let the mixture rest for 4–6 hours and then transfer the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the ice cream becomes creamy and cold. If you don’t have an ice cream maker, place the mixture into a container, then freeze it. Stir every 30 minutes for about 3 hours to break up any ice crystals and ensure an even freeze. Once frozen, let the ice cream sit at room temperature for a few minutes before serving to allow it to soften slightly.
CHAMPAGNE CORDIAL
700 g Flat Leftover Champagne
300 g White Sugar
15 g Tartaric Acid
8 g Citric Acid
2g Vanilla
Combine ingredients in a pot, bring to a boil, and simmer for 10 minutes. Remove from heat, allow to cool, and filter through a cheesecloth.
GREEN SGROPPINO
30 ml Legendario Oro
15 ml Champagne Cordial
30 ml Filtered Water
3 dashes Fernet Pale Bitters
METHOD: Prebatch & Pour over Pistachio Ice Cream (optionally carbonate at 30 psi)
GARNISH: Pistachio Ice Cream
GLASSWARE: Eva Polgary
