Fresh Raspberry and Prosecco Lemonade


Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled


  1. In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
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