Parsley- Mint Lemon Prosecco

May 1st, 2012 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup mint leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan, add basil, mint, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Lemon & Bay Leaf Prosecco

May 1st, 2012 § 0 comments § permalink

prosecco bay leaf

Ingredients

1 ounce bay leaf simple syrup*
Prosecco
Bay Leaf

Directions

Place 1 ounce of bay leaf syrup in a champagne flute and fill with prosecco.  Stir and garnish with a bay leaf place inverted in the flute so that about 1 ½ inches sticks out of the top as it floats, stem side down.

*Fresh Bay Leaf Lemon Syrup – Combine 1 cup water, 1 cup sugar and 2 teaspoons lemon zest in a medium saucepan and bring to a boil. Reduce the temperature to low and simmer for about 5 minutes. Add 2 bay leaves. Allow the mixture to cool and add ¼ cup lemon juice.

Cinnamon Apple Pie Prosecco

November 4th, 2011 § 0 comments § permalink

Makes 1 drink

Ingredients

2 ounces apple pie syrup (recipe follows)
Prosecco

Directions

Place about 2 ounces of the apple pie syrup in a champagne flute (less for less sweet) and fill with Prosecco, garnish with a bit of grated fresh cinnamon, stir and enjoy!

Apple Pie Syrup

Makes 2 cups

Ingredients

1 cup apple cider
1 cup sugar
Juice of ½ lemon
2 cinnamon sticks

Directions

Place all ingredients in a medium saucepan and stir. Heat to a boil and then reduce to a simmer for about 4-5 minutes or until mixture is thick. Set the cinnamon sticks aside. Allow to cool.

Herbal Lemony Iced Tea (Italian Style with Prosecco)

August 6th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Honey & Lavender Champagne

August 6th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

1 teaspoon fresh lavender flowers
½ cup wildflower honey
Lavender wands
Champagne, Prosecco or Cava, cold

Directions

In a small sauce pan combine the lavender flowers with the honey and heat on low. Let infuse warmly for about 10 minutes. Let stand for another 10 minutes and then scoop out the flowers and discard. Let the lavender infused honey stand at room temperature, do not place it in the refrigerator. In a champagne class filled with cold bubbly drizzle a little of the lavender honey with a honey wand into the glass of COLD champagne. Garnish with a lavender wand with the flower part sticking up out of the glass!

Prosecco with Lovage Syrup

August 3rd, 2011 § 0 comments § permalink

Ingredients

½ cup lovage leaves and more for garnish
1 cup sugar
1 cup water
Sparkling wine
Lemon peel

Directions

Place water, sugar and lovage leaves in a medium saucepan over high heat. Bring to a boil. Reduce heat and simmer for a few more minutes. Take off heat and allow to cool. Strain through a fine mesh strainer. Bottle and refrigerate.

*To assemble the sodas place 1-2 ounces of the lovage syrup in a champagne glass and fill with sparkling wine, garnish with a lovage leaf and a small lemon peel.

Herbal Lemony Iced Tea (Italian Style with Prosecco)

July 5th, 2011 § 0 comments § permalink

Makes 1 pitcher

Ingredients

1 cup basil leaves
1 cup parsley leaves
1 cup sugar
2 cups water
½ cup lemon juice
1 tablespoon lemon zest
1 lemon sliced in rings
1 bottle prosecco

Directions

In a medium sauce pan add basil, parsley, sugar and water and bring to a boil. Reduce heat and simmer for about 8 minutes. Turn off heat, cool and blend, strain. Add the lemon zest and juice and refrigerate for at least 2 hours. Mix with a bottle or two of prosecco.

Tarragon Apricot Bubbly & Blueberry Tarragon Bubbly

June 27th, 2011 § 0 comments § permalink

Makes several bubbly drinks

Ingredients

½ cup fresh blueberries (smashed) or fresh apricots (chopped)
3 tablespoons fresh tarragon leaves
½ cup raw or unprocessed sugar
½ cup water
Cava, champagne or prosecco
Blueberries for garnish

Directions

In a medium saucepan combine the apricots or blueberries, tarragon, sugar and water and bring to a boil. Reduce heat and simmer for about 15 minutes. Take off heat and let stand for about 3-4 minutes. Strain and set in the refrigerator to cool. In a champagne class, pour 1-2 ounces of the herbal fruit syrup and fill with bubbly.

Sweet Herbal Mimosas (Lemon Thyme Orange & Basil Tangerine)

April 27th, 2011 § 0 comments § permalink

Makes 1 mimosa

Ingredients

1 ounce herbal syrup (lemon thyme or basil), recipe follows
2 ounces fresh juice (orange or tangerine)
4-6 ounces champagne, prosecco or cava

Directions

In a champagne class combine the herbal syrup and the citrus juice and fill glass with champagne, cava or prosecco.

Herbal Simple Syrup

Makes 2 cups

Ingredients

1 cup sugar (any type of sugar will work)
1 cup water
1 cup fresh herbs leaves & stems

Directions

Place all ingredients in a medium saucepan and bring to a boil. Turn heat to low and simmer for approximately 5-10 minutes depending on how potent you wish the syrup to be.

Pomegranate Ginger Champagne Cocktail

February 2nd, 2011 § 0 comments § permalink

Makes 1 cocktail

INGREDIENTS

1 cup pomegranate juice
1 tablespoon fresh ginger, peeled and chopped fine
4 tablespoons light brown sugar or sugar in the raw
Prosecco, Cava or Champagne

DIRECTIONS

In a small saucepan, combine pomegranate juice, ginger, and sugar. Bring to a boil, making sure that all sugar is dissolved. Reduce heat, and simmer for about 10 minutes or until liquid has reduced and syrupy. Remove from heat, and allow to cool. Strain through fine mesh strainer. Pour about 1 ounce of the pomegranate mixture in champagne glasses, and top with 2 ounces of Prosecco, Cava or Champagne.

Pear and Cranberry Bellini

November 19th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

2 pears, peeled, seeded and chopped
½ cup fresh cranberries
2 tablespoons brown sugar
Prosecco

PREPARATION

In a small saucepan, add pears and cranberries and cook until soft, 10 to 15 minutes. Remove from heat and allow to cool, then add to blender. Blend until smooth and strain through fine mesh strainer. Pour a small amount of strained pear/cranberry mixture into champagne glasses and top with Prosecco.

Raspberry Sage Prosecco

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Sage leaves
Frozen Raspberries
Prosecco

PREPARATION

Rub Sage leaves over the rim of the champagne class, fill with prosecco, garnish with sage leaves and a frozen raspberry.

NJ Peach Tarragon Bellini

October 13th, 2010 § 0 comments § permalink

Makes 1

INGREDIENTS

Peach Tarragon Syrup
Prosecco or Cava

PREPARATION

Place one ounce of peach tarragon syrup in a chilled champagne glass and fill with prosecco or cava.
For the syrup place 1 fresh peach sliced thin & ½ cup fresh tarragon in a saucepan with ½ cup water and ½ cup sugar. Bring to a boil and let simmer for 3-4 minutes, cool and strain.

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