Basil Prosecco with Lemon

  • 1/2 cup water

  • 1/2 cup sugar

  • 10 large fresh basil leaves

  • 1 teaspoon fresh lemon juice

  • 1 bottle chilled Prosecco

  • 4 lemon twists for garnish


In a small sauce pan over medium heat, stir sugar and water until sugar has dissolved.
Remove from heat and transfer to fridge to chill (to speed things up - chill in freezer). Transfer simple syrup to a blender or food processor. Add basil and lemon juice, pureeing until smooth.
(If making ahead, you can store syrup in fridge for up to 1 week.) Divide Prosecco among 4 champagne flutes. Pour in basil syrup (about 1 tablespoon of syrup) and garnish with lemon twist. Serve immediately.


Tip: Use Ginger Ale instead of Prosecco for non- alcoholic drink.


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