Raspberry Limoncello Spritz Recipe
limoncello, fresh raspberry, prosecco
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Ingredients
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Raspberry Limoncello Base
Assembly & Garnish
Method
Raspberry Limoncello Base
- 1
Macerate Raspberries
Place 12 fresh raspberries in a mixing glass or bowl. Add 30 ml simple syrup and muddle gently until raspberries break down but still have some texture (about 15–20 seconds).
- 2
Combine with Limoncello
Add 120 ml limoncello and 15 ml fresh lemon juice to the muddled raspberries. Stir gently to combine. Let the mixture rest for 5 minutes to meld flavors; if you prefer a smoother texture, strain through a fine mesh sieve into a pitcher, pressing on solids to extract liquid, discarding seeds and pulp.
Assembly & Garnish
- 3
- 4
Add Ice
Place 2 ice cubes into each chilled glass (total 6 ice cubes for 3 servings).
- 5
Divide Raspberry Limoncello
Pour the prepared raspberry-limoncello mixture equally into the 3 glasses (about 45 ml per glass if strained; slightly more if unstrained).
- 6
- 7
Garnish & Serve
Garnish each spritz with 2 fresh raspberries speared on a cocktail pick, a lemon wheel or twist, and a small mint sprig if using. Serve immediately while cold and effervescent.
