Raspberry & Lemon Prosecco Punch

Serves: 12
Ease of preparation: Very Easy
Preparation time: 1¼ Hours

Ingredients

• 50g Caster Sugar


• 100ml Freshly Squeezed Lemon Juice


• 1tbsp Grated Lemon Rind


• 750ml Chilled Hotel Chocolat Lounge Bar Prosecco


• 200g Fresh Raspberries


• Ice, Lemon slices & Raspberries to Garnish

1. Mix the sugar and half the lemon juice in a small saucepan, bring to the boil then simmer for 1 minute, stirring continuously until the sugar dissolves.


2. Remove from the heat and stir in the lemon rind. Cover and refrigerate for 1 hour. Strain the mixture through a fine sieve into a bowl and discard the pieces left in the sieve.


3. Wash the Raspberries in Cold water and blend in a liquidiser with the remaining lemon juice until a smooth consistency is achieved.


4. Strain the mixture through a sieve to discard any raspberry seeds and remaining lumps


5. Blend the raspberry puree with the lemon syrup in a pitcher and slowly add the Prosecco, stirring continuously.


6. Once all the ingredients are blended add ice and lemon slices with raspberries to garnish and serve immediately.

Stylish summer punch fashioned with Refreshing Raspberries, Zesty Lemon and Hotel Chocolat Lounge Bar Prosecco