I’ve decided it’s spring *looks out window at stormy gray skies and constant rain* Yup! Springtime! Season of fresh berries and lemon spritzers. Speaking of spritzers, it’s been quite awhile since I’ve done a cocktail recipe…SO it’s about high time for a Raspberry Limoncello Prosecco beverage! Yes???

Really though guys. Let’s do happy hour. You know that secret ingredient in all those snazzy drinks at your favorite swanky downtown restaurant? No? Simple syrup. EASIEST thing ever to make. Boil equal parts sugar and water together in a small pot. Chill. Aaaand you’re done! Boom! For this Raspberry Limoncello Prosecco recipe, simple syrup is made even MORE awesome by adding some fresh raspberries and lemon zest to bring out the spring floating in the air somewhere…Things are blooming it’s just still SO chilly outside. And rainy. Well soon enough.

  • 3 cups rose prosecco
  • 1 cup limoncello liquor
  • 1/4 cup raspberry simple syrup*
  • Fresh mint leaves, thin lemon slices, fresh raspberries to garnish
  • 1/2 cup white sugar
  • 1/2 cup water
  • 1 cup fresh raspberries
  • 1 tablespoon lemon zest (about 1 small lemon)
  • 1/4 teaspoon lemon juice (about 1/2 a small lemon)

  1. *Make the Raspberry Simple Syrup: Combine the sugar, water, lemon zest and lemon juice in a small pot. Bring to a boil and add fresh raspberries. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Makes about 3/4 cup syrup. Store in an airtight container for up to two weeks.
  2. Combine the Rose Prosecco, Limoncello and raspberry simple syrup in a large pitcher.
  3. Pour a little white sugar onto a plate and spread to cover. Moisten the rim of your glasses with a lemon wedge and gently dip the rims onto the sugar plate.
  4. Pour Raspberry Limoncello Prosecco mixture into sugared glasses. Garnish with fresh mint, lemon slices and fresh raspberries. Enjoy chilled!

Read The Original Full Recipe in Source (Thank You): aberdeenskitchen.com

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