It’s time to say goodbye to the harsh, cold winter and hello to the breezy, sunny days ahead! The following cocktails are perfect for Easter Sunday or any day where you want something light and lovely to sip.
Whether you’re enjoying some drinks over Sunday brunch or hosting a get together with your BFFs, welcome springtime with some refreshing and delicious cocktails from renowned Italian winery, Santa Margherita wines!
Santa Margherita Prosecco Superiore DOCG
Whole hibiscus flowers, packed in syrup
8 tsp of hibiscus syrup used to pack the flowers
Place a whole hibiscus flower in the bottom of glass.
Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim.
Carefully spoon 2 tsp of the hibiscus syrup down the interior side of each glass.
1 750-ml bottle chilled Santa Margherita Sparkling Rosé
3/4 cup limoncello
1 cup fresh raspberries,
1 cup quartered fresh strawberries,
1 medium lemon, thinly sliced, seeds removed
In a large pitcher, combine the limoncello, raspberries, and strawberries.
Top with the chilled rosé champagne and stir in half of the lemon wheels.
Pour into an old-fashioned glass with ice.
Place fruit in each glass and garnish with a lemon wheel, and be sure each glass contains fresh berries.
Frozé Watermelon Granita
1 bottle Santa Margherita Sparkling Rosé
1 quart watermelon-rosemary sorbet (store bought or recipe below)
2 cups diced, seedless watermelon
Spoon a scoop of sorbet into the bottom of a chilled glass and top with a tablespoon or so of the watermelon cubes.
Pour the Santa Margherita Sparkling Rosé over the sorbet and melon.
Garnish with mint. Serve immediately with a silver spoon.
Purchase sorbet from a gourmet market instead of making your own.
To Make Watermelon Sorbet:
1 ½ cups granulated sugar
1 cup water
3 sprigs of rosemary
3 pounds seedless watermelon cut into cubes (about 10 cups)
½ cup lime juice
¼ cup and 2 tablespoons tequila
In a small saucepan bring the sugar, water, and rosemary to a boil. Remove it from the heat and let it cool to room temperature, then strain.
Combine the rosemary syrup, watermelon, lime juice, and tequila in a blender and process until smooth. Strain through a fine-mesh sieve and refrigerate overnight.
Freeze the sorbet “granita-style” by putting it in the freezer and stirring every hour for five hours.
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