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Recipe courtesy of Valerie Bertinelli
Prosecco with Raspberry Cassis Ice Cubes
Getting reviews...
- Level: Easy
- Total: 1 hr 5 min (includes freezing time)
- Active: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 155
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 1 hr 5 min (includes freezing time)
- Active: 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 155
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
Special equipment:
an ice cube tray- Stir together the cassis, lemon juice and 1 cup water. Divide the mixture among 6 slots of an ice cube tray; insert a raspberry into each. Freeze until solid, 1 to 2 hours.
- Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.
