Posts from May 2019

Italian Summer Favorite meets Tangy Melon Sorbet with Sparkling Sake Sgroppino from 'Japanese Cocktails'

Italian Summer meets Tangy Melon Ice with Sparkling Sake Sgroppino from 'Japanese Cocktails' (Over 40 highballs, Spritzes and other refreshing low-alcohol drinks) by Leigh Clarke (Ryland Peters & Small, 2019), photography by Alex Luck.

Sparkling Sake Sgroppino

A popular summer dink in Italy, this version of Sgroppino swaps the usual lemon sorbet for a tangy melon ice, which works in harmony with the delicate sparkling sake.

Sake Sgroppino


2 scoops Melon Sorbet*

15 ml...half fl oz. vodka or gin (as preferred)

Sparkling Sake, to top up

Lime zest, to garnish


Remove the sorbet from the freezer 10 minutes before you want to serve.

Place two scoops of melon sorbet into a mug or glass and pur your chosen spirit over.

Gently pour the sparking Sake down the side of the vessel to stop it over-foaming, until you reach about 2cm...3/4 inch from the top.

Garnish with a strip of lime zest.

*Melon sorbet: 1 honeydew melon, peeled, seeds removed and chopped, 100g...1/2 cup caster/granulated sugar, 100ml...1/3 cup lime juice.

Place the ingredients in a blender and blend until smooth. Transfer to a freezer proof container and freeze. Stir the sorbet mixture every 3 hours, using a fork to break up any ice crystals, until smooth and frozen.

This is Tokyo Thursdays # 314

Previous One (April 25, 2019):

Invisible Mending, Meet Director of Kimono Restoration Koshiro Tatematsu at Japan Society, NY, May 21

(* Sparkling Sake Sgroppino recipe reproduced with permission from 'Japanese Cocktails' Over 40 highballs, Spritzes and other refreshing low-alcohol drinks by Leigh Clarke with photography published by Ryland Peters & Small, 2019).

Cacasse a Cul Nu to Pied de Cheval Oyster on 'Let's Eat France' Magical Culinary Tour

From Cacasse a Cul Nu (Ardennes) to Pied de Cheval Oyster (Brittany), there is a lot to chew on in 'Let's Eat France' (Artisan Books, October 2018) .

Let's eat france

Our guide, Francois-Regis Gaudry and his friends take us on a magical culinary tour of the hexagon featuring 1,250 specialty foods, 375 recipes, 350 topics and 260 food masters.

Taste this rich heavy tome in small bites so you don't get an indigestion.