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.
inutes.
Stir in the Prosecco.
Cover and refrigerate until
he elderflower syrup, then the prosecco. Chill for 25 mins, or
he elderflower syrup, then the prosecco. Chill for 20-30 mins
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.
Pour Prosecco or champagne into a small chilled pitcher without ice. Add vodka & Goldschlager and stir to mix gold flakes evenly through the drink.
Pour into 4 chilled champagne flutes.
Does it get any better than this?.
(Michael says \"Serves 4\"--Funny Guy!).
Toss berries, sugar, and salt in large bowl. Let stand until juicy, about 30 minutes. Puree mixture in batches in blender. Press through fine strainer into medium bowl. Mix cream and lemon juice into puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until firm, at least 3 hours and up to 2 days.
Place 1 scoop sorbato in each of 8 glasses. Fill each glass with Prosecco (sorbato will float to top).
Combine the limes, lemons and their juice in a large jug. Add the mint leaves, sparkling water and ice. Stir well to mix. Pour into glasses and top up with chilled Prosecco. Garnish with the extra mint sprigs.
To prepare the sugar rim on the glasses, dissolve the white sugar in 4 tablespoons of water in a a bowl. Take each glass and dip the rim into the sugar water. Hold the glass face down until it stops dripping, then dip the wet rim into the brown sugar. To make the cocktail, mix the fruit juices with the tequila and prosecco and carefully pour into the prepared glasses. Garnish with a twist of orange peel.
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.
hilled glasses and top with Prosecco. Decorate with mint leaves. Return
Heat blood orange juice and sugar in a small saucepan, stirring, until sugar dissolves. Bring to a boil then remove from heat. Stir in gelatin until melted. Add prosecco then strain through a fine-mesh sieve into a large measuring cup. Distribute between 6 - 2 oz serving glasses. Add 1 raspberry to each glass.
Using a skewer or knife tip, carefully tear off pieces of gold leaf and gently stir through the jelly. Chill for 6 hours, or overnight, until set. Serve.