Raspberry Lemon Spritz Recipe

Make raspberry-lemon syrup

Combine 1 cup fresh raspberries, 1 cup granulated sugar, and 1 cup water in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer. Mash the raspberries with the back of a spoon or a potato masher as they soften to release juices. Simmer for 6–8 minutes until the mixture thickens slightly and the raspberries are fully broken down.

Remove the pan from heat and stir in 1 cup fresh lemon juice and 1 tablespoon lemon zest. Let the syrup steep for 10 minutes off the heat to deepen flavor.

Strain the mixture through a fine-mesh sieve into a clean bowl or measuring cup, pressing on solids with the back of a spoon to extract as much syrup as possible. Discard seeds and pulp (or reserve a spoonful for textured garnish). Allow the syrup to cool to room temperature, then chill in the refrigerator for at least 20 minutes if time allows.

Prepare glasses: divide 2 cups of ice evenly among 4 wine glasses or highball glasses (about 1/2 cup ice per glass).

Spoon syrup into glasses: add 2 tablespoons of the chilled raspberry-lemon syrup to each glass (total about 1/2 cup syrup used). Taste and adjust: if you prefer a sweeter/fruitier spritz, add an extra tablespoon of syrup to individual glasses.

Add sparkling components: pour 3/4 cup chilled prosecco into each glass (total 3 cups). Top each glass with 2 tablespoons (about 1/4 cup total across all) chilled club soda to brighten and slightly dilute — about 1/4 cup club soda per glass is optional; alternatively, add 1 cup club soda divided among glasses for lighter alcohol.

Gently stir each glass once with a bar spoon to combine syrup, prosecco, and soda without losing too much effervescence.

Garnish: thread 3 fresh raspberries onto a cocktail pick or drop them into each glass, add 2 lemon slices per glass (one on rim, one inside), and tuck in 2 mint leaves if using. Optionally, zest a tiny pinch of lemon over each glass for extra aroma.

Serve immediately while cold and sparkling. If making a pitcher: multiply syrup and prosecco proportions to fill a 1.5–2 liter pitcher, assemble just before serving to preserve bubbles.