Raspberry-Lemon Prosecco Cocktail
"Good for so many special occassions. From Cooking Light."
- Ready In:
- 24hrs 1min
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1⁄4 cup sugar
- 1⁄4 cup fresh lemon juice
- 1 tablespoon grated lemon zest
- 2 (750 ml) bottles prosecco, chilled
- 36 fresh raspberries (about 1 cup)
directions
- Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in the zest. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.
- Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
