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’ve been thinking about making cocktails with raspberries all 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.
Instead 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. I hope you get to enjoy this tasty Raspberry Prosecco Punch soon!
- 1 cup fresh or frozen raspberries
- ½ cup sugar
- ½ cup water
- Raspberry syrup
- 1 750mL bottle prosecco, chilled
- Frozen raspberries or ice cubes
- To make the raspberry syrup, combine raspberries, sugar and water in a saucepan over medium heat and simmer until sugar is dissolved.
- Let cool completely, then pour the mixture through a fine mesh strainer to remove the pulp.
- To make the cocktail, add about ½ oz (more if you prefer stronger raspberry flavor) of raspberry syrup in a champagne flute or cocktail glass, then top with 4 oz of prosecco. Serve cold.
*Raspberry syrup can be refrigerated for up to one week.