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Prosecco with Raspberry Cassis Ice Cubes

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  • Level: Easy
  • Total: 1 hr 5 min (includes freezing time)
  • Active: 5 min
  • Yield: 6 servings
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1/3 cup crème de cassis

1 tablespoon lemon juice 

6 raspberries 

One 750-ml bottle prosecco 


Special equipment:
an ice cube tray
  1. 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.
  2. Drop the ice cubes into 6 Champagne flutes. Top off with prosecco.