Sparkling Raspberry Prosecco Smash
Sparkling Raspberry Prosecco Smash
Ingredients
For the Raspberry Syrup
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/2 cup water
For the Cocktail Assembly
- 1/4 cup fresh lemon juice, from about 1-2 lemons
- 1 bottle Prosecco, chilled (750 ml)
- 12 fresh mint leaves
- ice, as needed
- 1/4 cup fresh raspberries, for garnish
- 4 lemon slices, for garnish
Instructions
- 1
Prepare the raspberry syrup: In a small saucepan, combine the raspberries, granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 5-7 minutes, gently mashing the raspberries with a spoon, until the mixture thickens slightly and the raspberries have broken down.
⏱️ 7 min
- 2
Remove the saucepan from the heat and let the syrup cool slightly. Strain the syrup through a fine-mesh sieve into a small bowl, pressing on the solids to extract all the liquid. Discard the solids. Let the raspberry syrup cool completely, then refrigerate until chilled.
⏱️ 10 min
- 3
For each cocktail, place 3 fresh mint leaves and 1 tablespoon of fresh lemon juice into a cocktail shaker. Gently muddle the mint leaves to release their aromatic oils.
⏱️ 1 min
- 4
Add 2 tablespoons of the chilled raspberry syrup and a handful of ice to the shaker. Secure the lid and shake vigorously for about 15-20 seconds until well-chilled.
⏱️ 1 min
- 5
Strain the mixture evenly into four chilled champagne flutes or stemless wine glasses filled with fresh ice.
⏱️ 1 min
- 6
Top each glass with chilled Prosecco, filling to your desired level. Garnish each drink with a few fresh raspberries and a lemon slice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sparkling Raspberry Prosecco Smash
Ingredients
For the Raspberry Syrup
- 1 cup fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1/2 cup water
For the Cocktail Assembly
- 1/4 cup fresh lemon juice, from about 1-2 lemons
- 1 bottle Prosecco, chilled (750 ml)
- 12 fresh mint leaves
- ice, as needed
- 1/4 cup fresh raspberries, for garnish
- 4 lemon slices, for garnish
Instructions
- 1
Prepare the raspberry syrup: In a small saucepan, combine the raspberries, granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 5-7 minutes, gently mashing the raspberries with a spoon, until the mixture thickens slightly and the raspberries have broken down.
⏱️ 7 min - 2
Remove the saucepan from the heat and let the syrup cool slightly. Strain the syrup through a fine-mesh sieve into a small bowl, pressing on the solids to extract all the liquid. Discard the solids. Let the raspberry syrup cool completely, then refrigerate until chilled.
⏱️ 10 min - 3
For each cocktail, place 3 fresh mint leaves and 1 tablespoon of fresh lemon juice into a cocktail shaker. Gently muddle the mint leaves to release their aromatic oils.
⏱️ 1 min - 4
Add 2 tablespoons of the chilled raspberry syrup and a handful of ice to the shaker. Secure the lid and shake vigorously for about 15-20 seconds until well-chilled.
⏱️ 1 min - 5
Strain the mixture evenly into four chilled champagne flutes or stemless wine glasses filled with fresh ice.
⏱️ 1 min - 6
Top each glass with chilled Prosecco, filling to your desired level. Garnish each drink with a few fresh raspberries and a lemon slice.
⏱️ 1 min