Ingredients
- 1 bottle (750ml) prosecco, well chilled
- 2 cups pink lemonade, chilled
- 1 cup fresh raspberries
- 1 lemon, thinly sliced into rounds
- Fresh mint leaves for garnish (optional)
Optional Add-Ins:
- 2 tablespoons raspberry liqueur
- Fresh strawberries
Instructions
- Chill everything: Refrigerate prosecco and pink lemonade for at least 3 hours. Freeze serving glasses for 30 minutes.
- Prep fruit: Rinse and dry raspberries. Slice lemon into thin rounds, removing seeds.
- Make base: Pour pink lemonade into a pitcher. Add half the raspberries and several lemon slices. If using spirits or liqueurs, add now and stir gently.
- Add prosecco: Just before serving, open prosecco and pour slowly into pitcher with lemonade. Stir very gently once or twice to combine.
- Serve: Pour into chilled glasses, dividing fruit evenly. Garnish each with fresh raspberries, lemon slice, and mint if using. Serve immediately while bubbly.
Notes
- Temperature: Both prosecco and lemonade must be well-chilled for best results.
- Timing: Add prosecco at the last minute to preserve bubbles. Don’t make more than 5 minutes ahead.
- Stirring: Stir very gently to avoid releasing carbonation.
- Ratio: Use 3:1 prosecco to lemonade. Adjust to taste preference.
- Scaling: Recipe scales easily. Use 1 bottle prosecco + 2 cups lemonade per 6 servings.
- Virgin version: Replace prosecco with sparkling water or lemon-lime soda.
- Storage: Best served immediately. Base (without prosecco) can be made 3 hours ahead.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Drinks
- Method: Mixed
- Cuisine: Italian-American, Contemporary
- Diet: Gluten Free