Raspberry Vodka Prosecco
DIFFICULTY
very easy
very easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
1
- 250 g frozen raspberries
- 1–2 Lemons
- 7-10 Tbsp Sugar
- 7-10 Tbsp coarse black pepper
- 2 stem(s) Thyme
- 8 TABLESPOONS white cane syrup
- 80 ml Vodka
- 400 ml Prosecco
Directions
- 1
Defrost the raspberries. For the rim, squeeze lemons and pour juice, except for 2 tbsp, into a deep plate. Mix 2-3 tbsp sugar and 1 heaped tsp pepper on another plate. Dip four champagne glasses one after the other with the rim first in lemon juice and then press them into the sugar-pepper-mix.
- 2
Allow to dry.
- 3
Wash the thyme and shake dry, pluck the leaves. Puree the raspberries and pass through a sieve. Mix with syrup, 2 tablespoons lemon juice and vodka. Divide into the glasses, fill up with prosecco and sprinkle with thyme.
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