Prosecco With Raspberry Cassis Ice Cubes Recipes

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RASPBERRY AND LEMON PROSECCO RECIPE BY TASTY

This content is intended solely for users of legal drinking age. Drink responsibly.

Provided by Evelyn Liu

Categories     Drinks

Yield 4 serving

Number Of Ingredients 6



Raspberry And Lemon Prosecco Recipe by Tasty image

Steps:

  • Crush the raspberries and lemon juice in a jug. Add in simple syrup and stir.
  • Serve ¼ of the fruit mix in a glass and add 1 shot of vodka.
  • Top up with ice cubes and prosecco and garnish.
  • Enjoy!

Nutrition Facts : Calories 87 calories, Carbohydrate 13 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 10 grams

2 handfuls raspberry
½ lemon, juiced
1 ½ shots simple syrup
1 shot vodka
ice cube
prosecco

HIBISCUS AND LAVENDER PROSECCO PUNCH

Provided by Valerie Bertinelli

Categories     beverage

Time 6h50m

Yield 10 to 12 servings

Number Of Ingredients 9



Hibiscus and Lavender Prosecco Punch image

Steps:

  • For the lavender ice cubes: Place a sprig of fresh lavender in 24 large square ice cube molds. Fill the molds with water and freeze until solid, 2 hours.
  • For the punch: Combine 1 1/4 cups water and the hibiscus and dried lavender in a small saucepot. Bring to a simmer, then turn off the heat and let steep for 30 minutes. Strain and discard the lavender. Cool in the refrigerator.
  • To a large pitcher, add the hibiscus-lavender water, lemon juice, seltzer, vodka, all the Honey Simple Syrup and a few lavender ice cubes. Stir to combine and top off with the prosecco.
  • Serve the punch in glasses over lavender ice cubes.
  • Put the honey and 1/2 cup water in a small saucepot over medium-high heat. Bring to a simmer, stirring to dissolve the honey. Remove from the heat and let cool completely.

24 sprigs fresh lavender
1 tablespoon dried hibiscus
1 tablespoon dried lavender
1 cup fresh lemon juice (6 lemons)
1 1/2 cups seltzer
3/4 cup vodka
Honey Simple Syrup, recipe follows
One 750-ml bottle prosecco
1/2 cup honey

CASSIS A L'EAU

Provided by Ina Garten

Categories     beverage

Time 2m

Yield 3 drinks

Number Of Ingredients 2



Cassis a l'eau image

Steps:

  • Fill 3 glasses with ice cubes. Place 1 to 2 tablespoons crème de cassis in each glass and add water.

6 tablespoons creme de cassis liqueur
3/4 cup chilled water (recommended: Evian)

RASPBERRY PROSECCO TULIP

Provided by Giada De Laurentiis

Categories     dessert

Time 4h40m

Yield 6 to 8 servings

Number Of Ingredients 6



Raspberry Prosecco Tulip image

Steps:

  • Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.
  • Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
  • To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.
  • Serve with more raspberries if desired.

Four 1/4-ounce packets gelatin
1 1/4 cups sugar
2 1/2 cups prosecco
1 cup club soda
3 tablespoons black raspberry liqueur
One 6-ounce container raspberries, plus additional raspberries for serving, optional

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