Prosecco Digestif Recipes

PROSECCO WITH RASPBERRY CASSIS ICE CUBES

Steps:

• Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
• Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.

ROSY PROSECCO SPRITZER

Steps:

• In a white wine glass or coupe, combine the prosecco, club soda and rose water. Garnish with a rose petal.

PROSECCO MARGARITAS

Steps:

• Combine the lime juice, tequila, Cointreau and simple syrup in a pitcher. Stir well until combined.
• Place a layer of salt on a small plate. Moisten the rim of a glass with a lime wedge and dip the glass in the salt. Wiggle the glass to cover the wet part of the rim completely. Repeat to rim the remaining glasses.
• Fill the glasses with ice, then fill them halfway with the tequila-lime mixture. Top the glasses with the prosecco, garnish with lime slices and serve.

PROSECCO DIGESTIF

Steps:

• Place 2 berries and 1 peach slice in a Champagne flute. Top with Prosecco, serve.

PROSECCO PUNCH

Steps:

• Add to a large pitcher the white grape juice and pomegranate juice. Pour the juice into 1 muffin tin, filling the cups half of the way up. Drop a few fresh raspberries and pomegranate seeds into each muffin cup and place in the freezer until frozen.
• Place the pitcher with the remaining juice in the fridge until ready to serve. Right before serving, pour the juice into a punch bowl and top with ginger ale and prosecco.
• Remove the muffin tin from the freezer and remove the ice cubes with a small spatula; let sit out for a minute if they don't pop out. Add ice cubes to punch bowl and serve!