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Raspberry Prosecco Punch

This elegant, refreshing raspberry punch is sure to be a hit at those summertime happy hours.
Author Karen @ The Tasty Bite

Ingredients

For the raspberry syrup:

  • 1 cup fresh or frozen raspberries
  • 1/2 cup sugar
  • 1/2 cup water

For the prosecco punch:

  • Raspberry syrup
  • 1 750 mL bottle prosecco chilled
  • Frozen raspberries or ice cubes

Instructions

  • 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 1/2 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.

Notes

*Combine raspberry syrup and prosecco and serve in a punch bowl or pitcher.
*Raspberry syrup can be refrigerated for up to one week.