Raspberry-Lemon Prosecco Cocktail

5 ingredients
2 steps

Ingredients

  • 1/4 cup sugar
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated lemon zest
  • 2 (750 ml) bottles prosecco, chilled
  • 36 fresh raspberries (about 1 cup)

Directions

  1. 1
    Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in the zest. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.
  2. 2
    Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.

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