sparkling pink lemonade
Sweet and refreshing, a perfect ode to spring upcoming or celebration of spring that hath cometh.
Ingredients
- 1 cup fresh lemon juice (about 8-10 lemons)
- 4-5 cups water
- 1 bottle prosecco or sparkling rose
- 1 batch raspberry syrup (recipe below)
- fresh raspberries, mint or basil leaves, and lemon wheels, to serve
raspberry syrup
- 3/4 cup sugar
- 1/2 cup fresh raspberries
- 1/4 cup fresh mint leaves
Instructions
- Make the raspberry syrup. Combine the sugar and 3/4 cup of water in a small saucepan and simmer until the sugar dissolves, about 3-4 minutes. Move the pan off the heat and add the raspberries and mint leaves, lightly mashing with a fork or cocktail muddler. Steep 5-10 minutes. Use a fine mesh sieve to strain the syrup into a jar or bottle.
- In a large pitcher, stir the syrup with the lemon juice and water. Pour in the prosecco/sparkling wine and stir to combine. Cover and refrigerate at least an hour or up to overnight. Serve chilled in cute glasses with fresh raspberries, basil or mint leaves, and a lemon wheel or two.
Notes
*To store: Leftover lemonade stores well in the fridge, covered, for up to 3 days. It may start getting cloudy and a little sour thereafter.