Raspberry Prosecco Punch
Our Prosecco punch recipe will be the highlight of the party—aside from the hosts of course! You can prepare most of this cocktail in advance, leaving you time to do more important things, like decide what to wear!
We loved the idea of this recipe for several reasons. The ability to start prepping ingredients in advance is definitely a bonus. Serving any kind of cocktail in a punch bowl or drink dispenser is also a favorite because it encourages guests to help themselves, and you aren’t behaving as the wait staff when you should be mingling with friends.
The best part of this recipe is that the presentation is so stunning. If you find the mixture a little too sweet, add ginger ale or soda water to mellow out the flavor. You can also add ice cubes if needed.
Raspberry Prosecco Punch Recipe
- 12 oz lemonade concentrate
- 2 cups water
- 1 cup sugar
- 2 cups raspberries, frozen, divided
- 3 cups Prosecco, chilled
- 1 cup cranberry juice
- 6 sprigs fresh mint
- Combine lemonade juice concentrate, water and sugar and 1 cup of the frozen raspberries in a large resealable container. Stir ingredients until well combined and sugar has dissolved completely. Seal container then place in freezer over night.
- When you’re ready to make the punch, remove frozen concentrate mixture from the freezer then scrape the contents into a punch bowl, breaking up the large chunks with a wooden spoon. Add prosecco, cranberry juice and remaining cup of frozen raspberries, stirring well to combine.
- Bruise the mint using a wooden spoon then place sprigs directly into punch bowl. Serve immediately.