Raspberry-Lemon Prosecco Cocktail

recipe
This refreshing drink is ideal for toasting the start of summer. You can use any sparkling white wine, but we enjoy the crispness of Italian prosecco. Make the lemon syrup a day ahead, but stir in the wine just before serving so it doesn't lose its fizz.

Yield:

12 servings

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 8.5 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 6 mg
Calcium 13 mg

Ingredients

1/4 cup sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon rind
2 (750-milliliter) bottles prosecco, chilled
36 fresh raspberries (about 1 cup)

Preparation

1. 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 rind. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.

2. 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.

Note:

Jackie Mills, MS, RD,

Cooking Light

June 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note