Spring is here and how else do we get into the spirit but with a few garden inspired cocktail recipes from Santa Margherita. Cheers to blooms!
- 1 bottle prosecco, preferably Santa Margherita Prosecco Superiore DOCG
- 3 fresh peaches, pitted and halved
- 1/2 Ounce fresh ginger, chopped
- 3 Tablespoons sugar
- 2 Tablespoons fresh lime juice
- 3 Cups crushed ice
Directions:
- Place peaches, sugar, lime juice, ginger, and prosecco in blender.
- Blend at medium speed until smooth.
- Add ice to the blender and process.
Sparkling Raspberry Lemonade
Ingredients:
- 1/8 Cup Sugar
- 1/8 Cup Lemon Sugar
- 1/2 Tablespoon Lemon Rind, Grated
- 1 Cup Muddled Raspberries
Directions:
Combine sugar and juice in a small saucepan, bring to a boil. Reduce heat and simmer for 1 minute, stirring until sugar dissolves. Remove from heat. Stir in lemon rind and ½ cup of mashed raspberries. Combine mixture and Santa Margherita Prosecco Superiore in pitcher. Sprinkle remaining lemon rind raspberries among the glasses.
Raspberry Peach Prosecco Punch
Ingredients:
- 12 oz. frozen raspberries
- 2 cups peach nectar, chilled
- 1 bottle of Santa Margherita Prosecco Superiore DOCG, chilled
- Ice
Directions:
- Place frozen raspberries in a large glass pitcher or bowl.
- Top with the peach nectar and Santa Margherita Prosecco Superiore DOCG.
- Fill remainder of the pitcher with ice cubes. Stir and serve cold.
Post a Comment