Prosecco Cocktail with Raspberry and Rosemary
Ellen Panescu
10 Min.
Only 1 portion
Vegan
Info
- Perptime 10 Min.
Ingredients
Portions
- 750 ml Prosecco Vino Frizzante DOC
- 5 Coconut blossom syrup oder Maple syrup grade C
- 4 fresh or frozen raspberries, depending on the season
- 1 Cristallino cane sugar HIH
- 4 rosemary twigs
Preparation
Muddle 4 tsp of coconut blossom syrup or maple syrup with the raspberries so that the raspberries dissolve, then press through a fine sieve to remove the seeds of the berries. Add the remaining 1 tsp of syrup into a small dish. Prepare the Cristallino cane sugar in a second dish. Slightly dip the edge of the glasses into the syrup and then into the cane sugar to create a sugar rim. Add 1 tsp of raspberry syrup to each glass and top up with prosecco. Serve with a small rosemary pastry.
USED RAPUNZEL PRODUCTS
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