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.

Jackie Mills, MS, RD
Recipe by Cooking Light June 2008

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

124 calories; calories from fat%; fatg; saturated fatg; mono fatg; poly fatg; protein 0.2g; carbohydrates 8.5g; fiber 0.4g; cholesterolmg; iron 0.4mg; sodium 6mg; calcium 13mg.