prosecco recipes

Aperol Spritz

Aperol

prosecco

sparkling water or club soda

orange slice, for garnish, optional

Behind the scenes with Giada De Laurentiis on the set of Food Network's Giada Entertains.

Fill a white wine glass halfway with ice. Add the Aperol, prosecco and sparkling water, and stir twice with a spoon. Serve with an orange slice if desired.

Simple and refreshing! I did add a little more Prosecco, because.........well, Prosecco :)

So refreshing. My go to quarantine drink on sunny days. 

I really liked this a lot!  Not to boozy, light, crisp, and so delicious.

Scrumptious!  Light, crisp and so very pretty!!

Amaretto Sour with Prosecco

water

sugar

lemon, zested

lime, zested

lemon, juiced saving the remaining 1/2 lemon

Prosecco

amaretto liqueur

simple syrup

Ice cubes

Lemon and lime slices,

Giada de Laurentiis's Amaretto Sour with Prosecco

To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool.

For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost.

In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice.

Garnish with a slice of lemon and a slice of lime.

LOVED this drink! Amaretto Sours are already my go-to drink, so I was excited to try this drink for a dinner night. I doubled the recipe but I was only able to get 3 half-full glasses from it. I would definitely multiply this recipe by double the people you want to serve (4 people = multiply recipe by 8. I guarantee you that people will want seconds and you don't want that pitcher to be empty!

I made these for a Valentine's party, and they were a big hit.  Definitely my new favorite drink. 

Made these exactly as written last night for a dinner party.  Oh My goodness...these were a hit!!  Absolutely delicious.  Will definately make these again.  Thanks Giada!

I just tried this recipe and loved it. What a perfect summer cocktail. Will make it for friends at my next summer gathering.

I followed this recipe exactly and it was terrible! I couldn't even add enough sugar or Amaretto to lesson the bitterness of the Prosecco. Awful! 

Two thumbs up! This was amazing. I will stock Prosecco and Amaretto so I can serve this up to guests :)

Oh, my goodness.  This is a very good drink.  I love it.

this reciepe looked so good it had my mouth watering. I tried it and was not disappointed! it is very good, light and refreshing.

https://www.foodnetwork.com/videos/amaretto-sour-with-prosecco-0134968

Giada's Amaretto Sour With Prosecco is the perfect combo of sweet and tart.

Amaretto Sour With Prosecco

Peas, Bacon and Prosecco

bacon, chopped

shallots, minced

peas,

mint leaves, chopped

pecorino

salt

Place the bacon in a large skillet over medium heat. Cook, stirring often, until crispy and the fat has rendered, about 5 minutes. Drain off all but 2 tablespoons of the bacon fat. Add the shallots to the pan and cook until soft and fragrant, about 2 minutes. With a wooden spoon, stir in the peas; cook until heated through, 4 minutes. When the peas are hot, raise the heat to medium-high and add the mint, pecorino and salt. Toss gently to combine. Add the Prosecco, remove the pan from the heat, and stir until everything is evenly combined and coated in the sauce.

I used parsley instead of mint  and turkey bacon instead of regular pork bacon and really liked this.  I did not have problems with clumping because I cooked the bacon until crispy and tossed in the cheese at the very end.  

I just made this and the cheese all clumped together and took the bacon  bits with it. The flavor was good, but it was unsightly to have big clumps of pecorino and bacon floating around in the peas. I won't make this recipe again. 

This is delicious. Full of flavor and the sweet peas with the smokiness, saltiness of the pecorino,and the herbaceous mint is awesome. This would be good tossed with pasta too. I will make this again and again. Great recipe!

Sparkling Sangria

strawberries,

blueberries

orange liqueur

oranges, sliced thin

In a large pitcher or drink server, combine the strawberries, blueberries, orange liqueur, sugar and oranges. Stir to combine. Top with the prosecco and ice. Serve.

I didn't want to do a  full pitcher, so I figured about a third of everything on the ingredients, since I was making just for myself to test out the recipe.  Beautiful presentation, refreshing and delicious.  Loved using the seasonal berries in the recipe.  WIll be making again for next gathering with my sangria buddies!

This simple, classic aperitif evokes sunny days in Italy, with its beautiful hue and distinctive herbaceous flavor.

prosecco,

soda water

orange,

Fill a wine glass three-quarters of the way with ice. Pour in the Aperol, then top with the prosecco and finish with the soda. Cut a slit in the orange slice and slide it onto the rim of the glass.

I have never thought of using prosecco in my Aperol Spritz. A very nice touch indeed! Beats my seltzer and Aperol...

Raspberry Prosecco Cocktail as seen on Valerie's Home Cooking, Season 9.

Raspberry Prosecco Cocktail

Raspberry Syrup, recipe follows

lemon juice

raspberries

Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.

Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

Fresh Peach Bellinis

peaches,

prosecco sparkling wine

Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

Made this for a summer gathering and added fresh basil from my garden to the peach puree.  It was a hit!! 

These were great.  Mine separated after standing about 15 minutes  Any idea why?  These are very much I like I got in Italy.  Not so sickening sweet like you find at bars here, usually sweetened with peach schnapps.  Loved them.  Thanks Ina

This was a nice fancy drink however next time I will make it with moscato wine to help sweeten it up because it came out very sour.

Very good!  A delicious, refreshing summer drink!  I had Moscato in my fridge, so that's what I used instead of prosecco and it was yummy!

Very Yummy! I recently bought a bottle of prosecco, and was looking for a recipe that didn't take much preparation.<br />Must try, and yes, Prosecco is a really great substitute for Champagne.

I made this recipe with canned peaches and it was still delicious! 

Very good. Not like any other Bellini I have had.

Limon Royale

lemon

limoncello

Cut the lemon crosswise into thin (just under 1/8-inch thick) rounds. Combine the sugar with 2/3 cup water in a medium skillet and bring to a bare simmer over medium-low heat. Add the lemon slices and cook at a bare simmer until the rinds are almost completely translucent, about 20 minutes. Remove from the heat and let stand in the syrup until cool. Transfer the lemon slices to a cooling rack set over a baking sheet and allow to dry for 3 hours at room temperature.

Strain the remaining cooled simple syrup into an airtight container or jar and reserve for another use (simple syrup keeps in the refrigerator for up to 2 weeks).

Pour 1 1/2 tablespoons limoncello into each of 6 Champagne flutes, then fill with the prosecco. Garnish each flute with a candied lemon slice and serve.

Talk about a nice summer drink!  I didn't have time to make the candied lemon slices, just did the limoncello &amp; prosecco.  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/025/0258/0258107

Valerie whips up candied lemons and lemon simple syrup in one easy step for her Limon Royale cocktail.

Candied Lemon Cocktail

Cranberry-Orange Holiday Punch

cranberries

thyme

bay leaves

allspice

whole cloves

cinnamon

cranberry juice

orange vodka

For the Bundt ice ring: Pour 1 inch of water into the bottom of a 12-cup Bundt pan. Add a quarter of the cranberries, 5 thyme sprigs and 2 bay leaves and evenly spread the ingredients around the Bundt pan--this will be the top of the ice cube. Place in the freezer to set for at least 4 hours.

For the next layer, add enough water to fill halfway up the Bundt pan, then add the same quantity of ingredients as the first layer. Place in freezer for at least 4 more hours. Continue to make 2 more layers and freeze in the same manner, freezing each layer at least 4 hours before adding on the next. The final layer should freeze 8 hours or up to overnight before being used.

Turn the Bundt pan onto a baking sheet and hold under running hot water until the Bundt ice ring releases onto the baking sheet, 5 to 10 seconds. Add to a punch bowl when ready to serve.

For the spiced-thyme simple syrup: Combine the sugar with 2 cups water in a saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and add the allspice, cloves, thyme and cinnamon sticks. Let steep while it comes to room temperature, 1 hour. Strain and refrigerate until ready to use.

For the punch: Stir together the cranberry juice, vodka and 2 cups spiced-thyme simple syrup (save the remainder for another use). Pour over the Bundt ice ring in the punch bowl and top with prosecco and cranberries for garnish. Serve immediately.

Delicious and beautiful,  looks just like the picture. I added oranges to the ring for pop of color. Stunning!

This is by far the best Holiday punch I’ve ever tasted. So said, too, my guests for Christmas Eve dinner. It looks like, smells like, and best of all tastes like Christmas in a glass. I used Absolut Mandarin vodka and Cava instead of Prosecco because I had a magnum waiting for a party and we went through nearly the entire triple batch I made.  With some small, homegrown orange slices floating with some cranberries in the punch, it was beautifully festive and delicious.  I wish I had used some distilled water or triple-boiled it for the ice mold so it would have been clearer to show off the ingredients better, but I will next time I make this. 

What a great holiday punch. I used blood orange vodka instead of orange turned out great. I used blood oranges in the ice ring really added color. You can’t go wrong with this guest could not stop drinking it. <br />DAL

This is by far my FAVORITE holiday punch!  It is Christmas in a cup!  I love it and it was a hit for the party... and who could beat that pretty festive look???  

I made this punch for our family Christmas party last year and it was a hit. We LOVED it - so delicious! The spiced-thyme simple syrup is so good in this. I didn’t make the bundt ice ring last year but I’m going to this year. It looks so beautiful. 

This. Was. AMAZING!!  A little dangerous, but super easy to make and beautiful to look at.  I've been asked to make this again!

Italian 88

vodka,

shots pink grapefruit juice,

Prosecco,

sugar cubes

Line up 6 chilled champagne flutes. Add 1 shot of vodka to each flute, then add 1 shot of grapefruit juice. Top off each flute with the Prosecco and drop in the sugar cube.

I haven't tried this one yet but I have made many of Brians recipes and they have all been delicious. Apple Bourbon Tarts, Fried Polenta with Red Pepper Relish were a huge hit at my last party. I agree with the other reviewers.. Brian is one of the best shows on Foodnetwork. Brian, you are one funny guy and you know your stuff when it comes to fabulous food. 

LOVED IT! I subbed in cranberry vodka for a holiday party. I agree with Mel, not only are your recipes great, your show is too! It's  a breath of fresh air on the Food Network. Love a man with a sense of humor who can cook and skate. Looking forward to next season.

This is one great drink!!!! Love Brian too!

  Love your stuff, Brian!!! Not only are your recipes great, your show is so dang funny. This is what Food Network has been needing! Keep it up......we love ya!

Brian, I love your recipes and you are h-i-l-a-r-i-o-u-s! When's your cookbook coming out? I'll be first in line... :o)

Italian Sangria

oranges,

lemon, sliced

Campari

dry white wine

Add the oranges and lemons to a large glass pitcher. Pour in the Campari and muddle with a large wooden spoon to release the fruit juices. Fill the pitcher with a bottle of chilled sparkling wine and pour over chilled glasses filled with ice.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/014/0145/0145958

Rachael combines fruit, Campari and prosecco to make her Italian sangria.

This is a riff on the timeless cocktail, a French 75. Traditionally, this drink uses fresh lemon juice and a dash of simple syrup to dress up gin and Champagne. As homemade limoncello is all about the balance of tart, bright lemon with the sweetness of simple syrup, it makes for the perfect base for this drink. I take it for an Italian spin by using prosecco instead of Champagne. This cocktail is a light and refreshing start to any meal!

Food Network Kitchen’s Italian 75, as seen on Food Network.

Italian 75

1 1/2 ounces chilled limoncello or Homemade Limoncello (recipe follows)

1/2 ounce gin

lemon twist,

organic lemons, thoroughly washed and dried (see Cook's Note)

80-proof vodka,

Fill a cocktail shaker with ice. Pour the limoncello and gin over the ice. Shake vigorously for 15 seconds. Strain and pour into a chilled martini glass. Top with the prosecco. Garnish with the lemon twist and serve.

Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks.

Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest. 

If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.  

Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups. 

I am a Prosecco kinda gal! &amp; this is a perfect twist to it!

Anything with Limoncello is a win win! This is such a cool spinoff, thanks for the idea! 

Italian Spritz

sparkling water

Orange and lime slices,

Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately.

Delicious!  We first tried this drink in Italy.  Great year-round.  Fun way to start a holiday dinner.

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/024/0242/0242770

Valerie's husband Tom makes a refreshing Italian Spritz with Italian herb liqueur, Prosecco and sparkling water.

Top 13 prosecco recipes recipes from across the web

The most viewed prosecco recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aperol Spritz

Amaretto Sour with Prosecco

Peas, Bacon and Prosecco

Sparkling Sangria

Aperol Spritz

Raspberry Prosecco Cocktail

Fresh Peach Bellinis

Limon Royale

Cranberry-Orange Holiday Punch

Italian 88

Italian Sangria

Italian 75

Italian Spritz

Top 13 prosecco recipes recipes from across the web

The most viewed prosecco recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aperol Spritz

Amaretto Sour with Prosecco

Peas, Bacon and Prosecco

Sparkling Sangria

Aperol Spritz

Raspberry Prosecco Cocktail

Fresh Peach Bellinis

Limon Royale

Cranberry-Orange Holiday Punch

Italian 88

Italian Sangria

Italian 75

Italian Spritz

The most viewed prosecco recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine