The arrival of Spring in Chicago is something to be celebrated, and I think that every celebration needs a little bubbly. This fruity Raspberry Peach Prosecco Cocktail is a wonderful way to toast the warmer weather. It’s made by simply blending up a purée of frozen peaches and raspberries, and adding prosecco. You can easily make the purée ahead of time, and you can even serve the purée and prosecco already mixed together in a pitcher or punch bowl at a party. It’s easy and no fuss, but fancy all at the same time!
The other great thing about this cocktail is that you can substitute ginger ale for the prosecco to make a mocktail. A handful of my girl friends are pregnant, and I want to be able to offer them a festive drink, and this is perfect!
Let’s talk about flowers for a second too, because you alway need flowers on the table when you are having a party. Right now I am loving the combination of tulips and thistles. The bright colors are playful and fitting for Spring, and I like the unconventional pairing.
The recipe below is for a full batch of this Raspberry Peach Prosecco Cocktail (using a full bottle of prosecco), as you can see I made myself a smaller batch.
10 minPrep Time
10 minTotal Time
- 1 bottle Prosecco
- 1 cup Frozen Peaches
- 1 cup Frozen Raspberries
- Place the peaches and raspberries in a blender, and blend on the purée setting for 1 minute, until throughly mixed.
- Then I quickly strained the fruit puree to remove any raspberry seeds. This step is optional.
- Combine the purée and the prosecco in a pitcher, or mix individual cocktails by adding 3 tablespoons of the purée to each glass of prosecco.
- Add some extra frozen peaches to garnish, and to help keep the drink cold. I didn't use raspberries because they break up and I don't like the seeds in my cocktails.