Best Raspberry Prosecco Tulip Recipes
RASPBERRY BELLINI
Loaded with raspberry flavor and fizzy bubbles, this is the perfect brunch drink. It's not too tart, not too sweet-just right! -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla., Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.
Nutrition Facts : Calories 270 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein.
ICED RASPBERRY PROSECCO COCKTAIL
Steps:
- Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.
RASPBERRY PROSECCO COCKTAIL
Provided by Valerie Bertinelli
Categories beverage
Time 1h15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
- Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.
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