Coming Up Roses Recipe
(179 cal) Aperol Strawberry Rose Syrup Lemon Mionetto Prosecco Club Soda Gluten Free
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Ingredients
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Strawberry‑Rose Syrup
Cocktail (per serving)
Method
Strawberry‑Rose Syrup
- 1
Cook syrup
Combine the quartered strawberries, granulated sugar, and water in a small saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle simmer.
- 2
Simmer uncovered for 6–8 minutes, stirring occasionally, until strawberries are softened and syrup is slightly thickened.
- 3
Remove from heat and stir in the lemon juice. Let cool 5 minutes, then stir in the rose water. Taste and add an additional 1/4 tsp rose water only if a stronger floral note is desired—do not overdo, it becomes perfumy.
- 4
Strain the mixture through a fine mesh sieve into a jar, pressing gently on solids to extract syrup. Discard solids or save for yogurt. Cool syrup to room temperature, then chill in the refrigerator. Makes about 6–7 oz (enough for multiple servings).
Assemble Cocktail (per serving)
- 5
Fill a large wine glass or rocks glass with ice (about 1 cup).
- 6
Add Aperol (1.5 oz), fresh lemon juice (0.5 oz), and strawberry‑rose syrup (0.5 oz) to the glass. Stir briskly for 8–10 seconds to combine and chill.
- 7
Top gently with 3 oz Prosecco, followed by 1 oz club soda. Stir once gently to integrate without flattening the bubbles.
- 8
Garnish with a strawberry slice on the rim, a lemon wheel floated on top, and an edible rose petal if using.
- 9
Serve immediately. Estimated cocktail calories per serving ~179. Gluten free.
