Raspberry Prosecco Punch

This elegant, refreshing raspberry punch is sure to be a hit at those summertime happy hours.


Happy Friday Day all!  Not only is today the last day of work before the weekend, it’s also my last day at the current job.  Next week, I’ll be spending some time to catch up on things (including moving) and relaxing before starting my new job next month.  While I’m excited about the new career opportunity, I’m sad that I’ll no longer have a short commute to work, and that I’ll have to discover some new lunch options that surpass the nearby food trucks like Phil’s Steaks and Domo Taco.  And Moshe’s Falafel how can I forget…I had it twice this week – I’m totally hooked!

Another thing I’ve been hooked on lately is making flavored simple syrups with fresh fruits and then turning them into refreshing cocktails.  Or alcohol-free beverages like strawberry pink lemonade and cherry limeade.  I have raspberries on the brain this week, and so I’m making a drink that is not only pretty to look at, but absolutely refreshing as well!

You can make the raspberry syrup in advance so you’ll be ready to pour this up as soon as your guests arrive.  Or you can mix everything up in a pitcher to save time.

Collage 1Instead of using ice (which waters down the drink), I freeze fresh raspberries on a sheet pan and use them to keep my drink nice and cold.  Make sure you spread the berries out on a single layer before freezing so that they don’t stick together in one big lump.  Enjoy!



**Don’t forget to enter my Kyocera Giveaway — today is the last day and time is running out!

Raspberry Prosecco Punch


1 cup raspberries, plus more for garnish
¼ cup sugar
¼ cup water
1 tbsp fresh lemon juice
Frozen raspberries or ice
1 bottle (750-mL) Prosecco, chilled
Mint, for garnish (optional)

In a medium saucepan, combine raspberries, sugar, water, and lemon juice and simmer on low heat until sugar has dissolved. Remove from heat and allow to cool. Strain mixture through a fine mesh sieve.

To make individual cocktails, add a handful of frozen raspberries and 2 tablespoons of raspberry syrup to a wine glass. Top with prosecco and garnish with mint if using.

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