Food Network Magazine freezes fresh berries in ice cubes and adds them to crisp Prosecco. As the cubes melt, berries add subtle sweetness to the bubbly.
Cool enough to quench your thirst and elegant enough to serve to guests, this white wine-based punch highlights the fresh flavors of ripe nectarines and sweet raspberries.
Named after Renaissance painter Tiziano Vecelli, commonly known as Titian, this bright and sunny cocktail is made with Prosecco and grape juice and is studded with fresh mint.
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