It is way past time to pack the crock pots away and pivot to lighter fare, don’t you think? Saw this easy recipe for a refreshing dessert in yesterday’s WSJ.  (I love the Saturday edition!) What an elegant finalé to a meal this would be..

Sgroppino by The Spoonful

For a delicious variation, swap in an equal amount of blood-orange sorbet for the lemon sorbet and 1 ounce Solerno blood-orange liqueur for the limoncello.

TOTAL TIME: 30 minutes SERVES: 4

1 pint lemon sorbet

6 ounces cold prosecco

4 ounces cold vodka or limoncello, or half of each

1. Place all three ingredients in a blender and blend just enough to combine, rather than liquefy.

2. Transfer to a freezable container and place in freezer until frozen but not rock-hard, 30 minutes. Serve in chilled Champagne glasses.

—Adapted from Roberto Gatto of Cip’s Club at the Cipriani Hotel, Venice, Italy

Facile e delizioso!

(Easy and delicious!)