Springtime! Period of new berries and lemon spritzers. Talking about spritzers, it’s been for a short time since I’ve completed a mixed drink formula… SO it’s about high time for a Raspberry Limoncello Prosecco refreshment!
Actually however folks. We should do party time. You realize that mystery fixing in every one of those awesome beverages at your preferred swanky downtown café? No? Straightforward syrup. Most straightforward thing ever to make. Bubble equivalent amounts of sugar and water together in a little pot. Chill. Aaaand you’re finished! Blast! For this Raspberry Limoncello Prosecco formula, straightforward syrup is made significantly MORE magnificent by including some new raspberries and lemon get-up-and-go to draw out the spring skimming noticeable all around some place… Things are sprouting it’s simply still SO cold outside. Also, stormy. Well soon enough.
Anyhoo, as we as a whole know, I’m an aficionado of all plans straightforward and simple that likewise look and taste stunning. These Raspberry Limoncello Prosecco drinks unquestionably fall under those classifications. A couple of little embellishments to make the glasses café commendable and our party time get-together is good to go.
Raspberry Limoncello Prosecco recipe – A refreshing and sparkling springtime lemon liquor cocktail with homemade raspberry simple syrup.
FOR THE LIMONCELLO PROSECCO
- 3 cups rose prosecco
- 1 cup limoncello liquor
- 1/4 cup raspberry simple syrup*
- Fresh mint leaves, thin lemon slices, fresh raspberries to garnish
*FOR THE RASPBERRY SIMPLE SYRUP
- 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)
- *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.
- Combine the Rose Prosecco, Limoncello and raspberry simple syrup in a large pitcher.
- 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.
- Pour Raspberry Limoncello Prosecco mixture into sugared glasses. Garnish with fresh mint, lemon slices and fresh raspberries. Enjoy chilled!
For more detail : https://bit.ly/2YoFCLH