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BEST Strawberry and Grappa Sorbetto ๐Ÿ“

This boozy frozen dessert is the perfect way to enjoy grappa!

What better way to enjoy grappa than as a frozen dessert?! This boozy treat is inspired by a strawberry grappa I had at the famous Il Molino restaurant. It was served so cold with fresh strawberries I thought it would be the perfect sorbetto. Top it off with a shot of grappa and a lemon peel for garnish.


  • 1 lemon
  • 1 cup sugar
  • 1 1/2 cups water
  • 2 pints fresh strawberries, each sliced in half
  • 1 oz grappa


  1. Slice a strip of the lemon peel and set it aside. Squeeze the juice of the lemon into a bowl.
  2. In a saucepan, add the sugar, water and the lemon peel. Bring to a simmer over medium heat and stir until the sugar is dissolved.
  3. Add the strawberries and cover the pan, let the strawberries cook down until they’re tender (10-15 minutes) uncover every few minutes and stir to make sure they aren’t sticking.
  4. Remove from heat and toss the lemon peel. Remove the strawberries and puree them in a blender.
  5. Add the grappa, lemon juice and the syrup to the blender and mix until smooth. Refrigerate for 6 hours or overnight.
  6. Transfer the mixture to an ice cream machine and follow manufacturers instructions.
  7. Put sorbetto into an airtight container and store in the freezer covered for up to a week.
  8. Temper sorbetto before serving. You can serve a scoop with a shot of grappa and a lemon peel for garnish!


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