Raspberry Lemon Prosecco Cocktail


serves 4

¼ cup sugar
¼ cup lemon juice (about 2 large lemons)
1 tablespoon lemon zest (about 2 lemons)
1/4 cup frozen raspberries
1 bottle Prosecco, chilled (or your favorite champagne)

In a small saucepan combine sugar, lemon juice and lemon zest.  Bring to a boil and remove from heat.  Transfer lemon syrup into a new container to speed cooling.  Allow to come to room temperature and then strain the zest out.  If you have time you can chill the syrup beforehand.  If not room temp works great!

Warm raspberries in microwave for about 10-15 seconds, until you begin to see a little raspberry juice.  They should NOT get warm.

In each champagne glass add 1tablespoons of raspberries and juice, pour in 2 tablespoons lemon syrup, then fill glass with Prosecco.  Serve and enjoy!

Recipe printed from http://TheSlowRoastedItalian.com/
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