Raspberry & Mint Spring Spritzer
By Emily Laurae
Raspberry & Mint Spring Spritzer
By Emily Laurae
Yield/Serves:
Makes 5-6 Servings
Mint & Ginger Simple Syrup
Raspberry & Mint Spring Spritzer
- ½ cup granulated sugar
- ½ cup water
- ¼ cup fresh mint
- 1 Tablespoon fresh ginger, sliced thinly
Raspberry & Mint Spring Spritzer
- 1 Bottle of Prosecco (chilled)
- 3 ounces Mint & Ginger syrup
- ½ cup fresh raspberries
- ¼ cup fresh mint leaves
- Ice
- Additional mint leaves and raspberries to garnish
For Mint & Ginger Simple Syrup: Pour your measured sugar and water into a saucepan and heat on medium.
Cook, stirring the mixture until your sugar has completely dissolved.
Add fresh mint & ginger and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the mint and ginger and allow to cool completely before using, or store in an airtight container in the fridge.
For Raspberry & Mint Spring Spritzer: Add the prosecco, syrup, fresh raspberries, mint leaves and ice into a pitcher stirring gently to combine and chill.
Pour cocktail into a serving glass with ice.
Add a few fresh mint leaves and raspberries to garnish before serving!
Cook, stirring the mixture until your sugar has completely dissolved.
Add fresh mint & ginger and continue heating for 30 seconds before removing from heat and adding lid to the top of the pan.
Allow syrup to infuse for half an hour.
Remove the mint and ginger and allow to cool completely before using, or store in an airtight container in the fridge.
For Raspberry & Mint Spring Spritzer: Add the prosecco, syrup, fresh raspberries, mint leaves and ice into a pitcher stirring gently to combine and chill.
Pour cocktail into a serving glass with ice.
Add a few fresh mint leaves and raspberries to garnish before serving!