If you want to impress your friends with a tasty cocktail, this Raspberry-Limoncello Spritz will do the trick! Bright, refreshing, and bursting with vibrant flavors,this cocktail embodies elegance and a touch of homemade charm.
Crafted with zesty homemade limoncello, freshly squeezed lemon juice, and a luscious raspberry syrup made from scratch, this cocktail strikes the perfect balance between sweet and tart. Finished with effervescent Mr SYLTBAR Premium Brut Prosecco, it’s a sparkling delight for any occasion. Garnished with fresh raspberries, a slice of lemon or a lemon peel, it’s as stunning to look at as it is to sip. Perfect for brunches, celebrations, or a sunny afternoon toast.
Remember, you need to make the homemade limoncello about 3 weeks in advance so start planning now if you want to serve this for the holidays. If you do not have enough time to make your own limoncello, you can find premade versions at your local liquor store — but as we always say, something that is homemade and all natural is much better!
Ingredients
Ingredients Limoncello
8-10 large organic lemons (preferably unwaxed)
2 cups vodka
2 cups granulated sugar — or you can adjust to your taste preference.
Use a vegetable peeler to remove the zest from the lemons, avoiding the white pith.
Place the lemon zest in a large glass jar and pour the vodka over it. Seal the jar and let it sit at room temperature for 10-14 days, shaking it gently every couple of days.
After the infusion period, combine the sugar and water in a saucepan. Heat over medium heat until the sugar dissolves completely. Let it cool to room temperature
Strain the lemon zest from the alcohol and discard the zest. Combine the infused alcohol with the cooled simple syrup. Stir well.
Pour the limoncello into clean glass bottles and store it in the refrigerator or freezer for at least a week before serving or using in a cocktail.
Instructions for Cocktail
Three weeks in advance: Make your homemade limoncello.
Make homemade raspberry syrup.*
Add ice, limoncello, raspberry syrup, and lemon juice into a white wine glass and stir gently.
Top with Mr SYLTBAR.
Garnish with fresh raspberries and a lemon wedge and/or peel.
Recipe Note
*To make homemade raspberry syrup, combine 1 cup each of fresh or frozen raspberries, sugar and water in a saucepan over medium heat. You can adjust the amount of sugar to your preference. Stir until the sugar completely dissolves. Bring the mixture to a gentle simmer and cook for 5-7 minutes, occasionally mashing the berries with a spoon to release their juices. Remove from heat and strain the mixture through a fine-mesh sieve or cheesecloth, pressing on the solids to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, then pour it into a clean bottle or jar. This will keep stored in the refrigerator for up to 2 weeks.
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