Recipe: Raspberry, rose and lime processco cocktail

Styling: Kate Arbuthnot.
MANJA WACHSMUTH

Styling: Kate Arbuthnot.

This is a wonderful drink to start any special night. Be careful not to add too much rosewater; with the right balance your guests will be asking for seconds. 

INGREDIENTS

300g frozen raspberries
2-3 limes, juiced
4-5 tablespoons golden or regular caster sugar
2-3 teaspoons rosewater
2 bottles prosecco, well chilled
Edible violas for garnish (optional) 

METHOD

To make the syrup, place raspberries in a saucepan and add 1-2 tablespoons water. Cover with a lid, place over medium heat and allow raspberries to come to a gentle bubble and release their juices. Simmer gently for about 10 minutes. 

Add the juice from 2 limes and 3 tablespoons sugar. Bring to the boil again, stirring to dissolve sugar. Taste and adjust the flavour to your liking by adding more lime juice or sugar. It should be quite sweet and yet tart at the same time. When happy with the balance, add rosewater 1 teaspoon at a time. Some varieties are stronger than others so proceed with caution. Strain mixture through a sieve into a jar and place in the fridge to chill.  

When ready to serve, pour 1-2 tablespoons chilled syrup into a champagne glass then slowly top up with prosecco. If you have any edible flowers you can float them on top. Drink right away.  

Makes 1 cup syrup

 

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 - NZ House & Garden

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