For the minted lime punch, combine the lime juice and sugar in a small saucepan and bring to a boil. Simmer until the sugar has just dissolved. Allow to cool, then transfer to a pitcher along with the mint, lemonade and half the prosecco. Top off pitcher with ice.
For the strawberry punch, mix the strawberries and grenadine with the remaining prosecco in a large pitcher, and top off with ice.
Bring 1/2 cup water and 1/2 cup plum wine to a boil. Add ginger, chopped lemongrass and sugar then simmer for 2-3 mins. Remove from heat, add remaining plum wine, allow to cool then chill overnight.
To serve, skewer 1/2 the fruit onto remaining pieces of lemongrass. Place remaining fruit in a punch bowl and strain plum wine over top. Add lime juice and chilled prosecco. Decorate with fruit skewers and serve.
Mix orange liqueur with sugar. Toss with 1/2 of melon pieces and marinate for 1 hour, stirring occasionally. Meanwhile, toss remaining melon cubes with lime juice and chill.
To serve, place marinated melon in a punch bowl and add Prosecco and wine. Thread remaining melon onto skewers. Serve in glasses, garnished with melon skewers and fresh mint.
Place the strawberries in a punch bowl. Add the Campari and elderflower cordial. Let stand 30 mins.
Add the white wine, prosecco and club soda. Serve in glasses with the mint.
Mix the strawberries, vanilla and sugar in a punch bowl and macerate for about 1 hour, stirring occasionally. Add the rhubarb juice, white wine and Prosecco. Add the lemon balm leaves (or lemon twists, if using) then pour into glasses and serve immediately.
nd set aside for making punch. Once the watermelon's empty
Place fruit in large punch bowl. Sprinkle with sugar to taste, if desired. Stir and let stand 10 minutes for sugar to dissolve and juices to form. Add all remaining ingredients except ice cubes. Divide punch amont 8 tall ice-filled glasses and serve!
br>Add 1/2 cup Prosecco; cook 1 minute or until
elatin over 1/4 cup Prosecco in a small bowl and
Combine sugar and juice in a small saucepan; bring to a boil. Reduce heat and simmer 1 minute, stirring until sugar dissolves. Remove from heat. Stir in the zest. Cover and refrigerate overnight. Strain mixture through a fine sieve into a bowl; discard solids.
Combine lemon syrup and prosecco in a pitcher. Pour about 1/2 cup prosecco mixture into each of 12 Champagne flutes; garnish each serving with 3 raspberries. Serve immediately.
Spoon the sorbet into a champagne flute.
Pour the limoncello onto the sorbet. If using 4 teaspoons of sorbet it should just come to the top of the sorbet.
Fill the glass with prosecco. Do this carefully, not only will the prosecco fizz but so will the sorbet.
Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
Strain cocktail into a chilled stem glass.
he elderflower syrup, then the prosecco. Chill for 25 mins, or
he elderflower syrup, then the prosecco. Chill for 20-30 mins
inutes.
Stir in the Prosecco.
Cover and refrigerate until
Combine water, sugar, and rosemary leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to low; let simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes.
Strain syrup into a sterilized glass jar. Cover and refrigerate until completely chilled, at least 20 minutes.
Drop sorbet into the bottom of a champagne flute. Pour 1 fluid ounce rosemary syrup and gin on top. Pour in Prosecco very slowly so that it does not overflow. Garnish with 1 cranberry and sprig of rosemary.
Rub the rim of a rounded cocktail glass or Champagne flute with honey and dip into golden sprinkles. Place a small dollop of honey at the bottom of glass. Add amaretto and gingerbread syrup; mix briefly. Add Prosecco and grape juice in equal parts to near the rim.
In a saucepan, cook the cranberries with the sugar until they render some juice, about 5 minutes. Let cool to room temperature.
On a work surface, use a knife to cut the peel from the oranges. Cut between the membranes and divide into sections (supremes).
When ready to serve, pour a spoonful of the cranberry mixture in a glass with a few orange supremes. Top with prosecco.
In large bowl, mix peaches with sugar.
Mix juices with the prosecco; pour over peaches.
Add half the mint leaves and let marinate in refrigerator 20 minutes.
Stir in blueberries.
Garnish with the remaining mint.
Sautee the onions with the butter until golden. Add the shrimp and cook for 6 minutes. Add the cognac, salt and pepper.
Add the Prosecco and cook for 5 minutes.
Remove the shrimp into a platter and cook the sauce for 3 more minutes until glazy. Add the cream and cook for 5 more minutes or until sauce is thick.
Pour the warm sauce over the shrimp and serve.
Garnish with parsley.