Or relaxing at this pool?
- 1 pint fresh raspberries, plus more for garnish
- 12 fresh basil leaves, torn roughly, plus sprigs for garnish
- 1 lemon, cut into sixths, plus wheels for garnish
- 1/4 cup simple syrup
- 2 ounces Limoncello
- 4 ounces citron vodka
- crushed ice
- Prosecco, chilled
Combine raspberries, basil, lemons and simple syrup in a sturdy pitcher and muddle until the raspberries are mashed. I started with my nice new pitcher from Italy (on the right) but didn’t want to break the thin glass so I used a large, sturdy beer pitcher for the muddling part.
Add the Limoncello and vodka to the pitcher and chill for at least 30 minutes. I let mine chill for a few hours. Taste at this point and if you want it sweeter, add a little more simple syrup. Remember, this was a double recipe.
To serve: Put crushed ice in tall glasses, add some of the raspberry mixture and fill the glass with Prosecco. Garnish with lemon, raspberries and basil. (I forgot to do that part–it didn’t matter). This was the hit of the party!
If you run out of Prosecco, (like I did after 3 bottles and 12 people) you can always use soda water. By that time your guests will be too happy to notice the difference.
Serve with some Italian appetizers and say “Cheers to Summer”!
Remember read it first at Stu News.