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Total Time: 15 minutes Serves: about 6 1 (10 oz.) bag Sun Harvest Frozen Raspberries, thawed 1/4 c. sugar 3 Tbsp. water 1 Tbsp. fresh lemon juice 1 (750 ml.) bottle of prosecco or sparkling wine, chilled* fresh raspberries for garnish Mix raspberries with water and sugar in a saucepan. Bring to a boil over medium heat, turn down to simmer and cook 2 minutes. Remove from heat and place in blender with lemon juice. Puree until sooth. Strain mixture through a mesh strainer to remove any seeds. Reserve remaining puree. Place 3 tablespoons raspberry puree in the bottom of a champagne flute and fill with prosecco. Garnish with a fresh raspberry or two. *Substitute Sun Harvest Italian Sparkling Mineral Water for the prosecco. Nutrition Facts Per Serving (188g): 150 calories (0 from fat), 0g total fat, 17g carbohydrate, 1g protein |
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