Prosecco Royale

December 2007
Prosecco Royale

by 6 people

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Makes: 6 servings

Cook: 7 mins

  • 1/2 cup sugar
  • 1 cup fresh cranberries
  • 1 750 milliliter bottle  prosecco, chilled
  1. Chill 6 champagne flutes. In a small saucepan, stir the sugar and 1/2 cup water until the sugar dissolves, about 5 minutes. Add the cranberries and bring to a boil. Lower the heat and simmer for 2 minutes. Strain, then refrigerate the syrup and cranberries separately.
  2. Place a few cranberries in each flute and top with 1 tablespoon cranberry syrup; fill each glass with prosecco.
Tip Fast times
  • Mix prosecco with a splash of cranberry juice and garnish with raspberries.