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Prosecco Cocktail with Raspberry and Rosemary

Details


  • preparation time: 10 min
  • vegan
  • Weihnachtsrezept
Ellen
(BerlinKitchen)
Prosecco Cocktail with Raspberry and Rosemary
Prosecco Cocktail with Raspberry and Rosemary

Method


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.

Ingredients


Servings: 4-5 glasses

Rapunzel Products


2001110 Prosecco Vino Frizzante DOC
1400880 Coconut blossom syrup
1400035 Maple syrup grade C
1400325 Cristallino cane sugar, HAND IN HAND
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de