Sparkling punch with Moscato and pink lemonade
Votes: 1
Time: 15 minutes plus ice freezing time
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This vibrant punch is based on pink Moscato sparkling wine. Add lemon juice and simple syrup, and serve each glass garnished with ice cubes filled with raspberries, lemon wedges, and mint sprigs. It looks summery and tastes even more refreshing. This easy-to-drink cocktail makes a perfect addition to Sunday brunch, a bachelorette party, or a pool party.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g raspberries (about 64 pcs.)
- 2/3 cup sugar
- 1 cup freshly squeezed lemon juice (from about 10 small lemons) + 12 thin lemon wedges for serving
- 1 bottle (750 ml) of pink sparkling wine, chilled
- 6 large sprigs of mint
- Special equipment: 2 standard trays with 16 ice cubes
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Recipes with similar ingredients: pink wine, sparkling wine, lemon juice, lemonade, syrup, mint
Cooking the dish according to the recipe:
- Place 2 raspberries in each compartment of two ice cube trays. Fill them three-quarters full with cold water. Freeze until completely set, at least 6 hours or overnight.
- Meanwhile, combine the sugar and 2/3 cup water in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer, stirring occasionally, until the sugar dissolves, 3-5 minutes. Let the syrup cool completely, then pour into a container and refrigerate.
- When ready to serve, combine the simple syrup and lemon juice in a large pitcher. Add the champagne and stir. Pour ice cubes into 6 glasses and pour the cocktail over. Garnish with mint sprigs and lemon wedges.
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