Raspberry-Lemon Prosecco Cocktail

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 8.5g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 6mg
  • Calcium: 13mg

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. 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. 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.
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