Don't miss out on tips for a seamless Thanksgiving and a delicious recipe for Roasted Delicata Squash and Kale Salad!
*Adapted from a culinary expert's latest cookbook, Mediterranean Every Day.
From the expert: Adjust the honey, water, and lemon juice amounts based on the number of servings. Mix these ingredients in advance, then shake with ice as needed, pour into glasses, and finish with prosecco. This drink feels refined while being quick to make.
Preparation Time
5 minutes
Cooking Time
10 minutes
Recipe Categories
Ingredients
Honeyed Prosecco
- 1 ounce (30 ml) fresh lemon juice
- 1/2 ounce (15 ml) water
- ½ ounce (14 g) Herb-Infused Honey or regular honey
- Approximately 6 ounces (180 ml) chilled prosecco
Herb-Infused Honey — Yields 1 cup (336 g)
- 1 cup (336 g) mild honey, like orange blossom or clover
- 2 tablespoons (6 g) freshly chopped herbs, or
- 1 tablespoon (3 g) dried herbs, such as rosemary, thyme, sage, or lavender
Preparation Steps
For the herb-infused honey:
- Combine honey and herbs in a small saucepan over low heat until warmed and fragrant, around 10 minutes.
- Take off the heat, cover, and let it steep for 10 minutes.
- Strain the mixture into an airtight container. Store in the fridge for up to a month. It may be thick when cold, so let it sit out for a few minutes to warm before using.
For the cocktail:
- In a cocktail shaker, mix lemon juice, water, and honey until the honey dissolves.
- Add ice to the shaker.
- Cover and shake well until chilled, about 15 seconds.
- Strain into a Champagne flute or coupe and top with chilled prosecco.
