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.
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/
Copyright ©2012 The Slow Roasted Italian – All
rights reserved.
