Prosecco Prosecco Recipe
Recipe information
Make Prosecco Prosecco in just 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Prosecco & Base
Garnish & Optional
Prosecco & Base
1. Chill bottle and glassware
Make sure the Prosecco is well chilled (ideally 6–8°C). If it hasn't been refrigerated, place the bottle in an ice bucket for 15–20 minutes. Chill two champagne flutes in the fridge or by rinsing them with ice water and draining.
2. Measure the elderflower liqueur
Measure 30 ml elderflower liqueur total and divide between the two glasses (15 ml per glass). Pour each 15 ml into the bottom of each chilled flute. If you prefer a pure Prosecco, skip this step.
3. Optional: add ice (for wine-glass service only)
If you are serving in a stemmed wine glass rather than a flute, add 2 ice cubes to each glass (4 cubes total). Do not add ice if using flutes — it will over-dilute and chill too aggressively.
4. Open and pour the Prosecco
Gently remove the foil and loosen the wire cage, holding the cork. Tilt each flute to about 45° and slowly pour the Prosecco down the side to preserve carbonation. Pour the full 375 ml evenly between the two glasses (approximately 187–188 ml per glass). Pour slowly to avoid overflow and to maintain bubbles.
Garnish & Serve
6. Prepare lemon twists
Using a vegetable peeler or small knife, cut two long, thin strips of lemon peel (avoid white pith). Hold a twist over each glass and give it a quick squeeze or twist to express the oils over the surface, then either place it on the rim or drop it into the drink.
7. Add strawberry slice
Slice one fresh strawberry into two thin slices. Slide one slice onto the rim or float a slice on top of each glass for a hint of fruit aroma and a pretty presentation.
8. Final check and serve
Check that both glasses have roughly equal liquid and garnish. Serve immediately while cold and fizzy. If desired, offer extra elderflower liqueur on the side for guests who want a sweeter, floral finish.
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