Labor Day is almost here folks, and what better way to celebrate the occasion with a glass of bubbly? Did you know that Anthony Bourdain says that champagne pairs best with barbecue? It’s totally true, and I don’t know about you, but I prefer prosecco over champagne for financial reasons…like Mionetto Prosecco, which you can find just about basically everywhere, or even order online!
They recently shared these awesome recipes with me, and of course, I had to pay it forward and share them with you too – they’re just too good to keep to myself!
The Sparkling Patriot
By Lisa Keys, Kennett Square, Pennsylvania
Ingredients
- ¼ cup sugar
- ¼ cup pear brandy
- 1 (1-inch) slice peeled fresh ginger
- 1 strip lemon zest
- 4 blueberries
- 4 raspberries
- 4 pear slices
Mionetto Prosecco DOC Treviso Brut
Glassware: 4 flute glasses
Preparation
In small saucepan, over medium heat, swirl sugar, pear brandy, lemon zest, and ginger until sugar is dissolved; cool.
Remove and discard ginger and lemon zest.
Spoon 1 ½ tablespoons of syrup in each of 4 flute glasses.
Drop 1 blueberry, 1 raspberry and 1 slice of pear in each glass and top with Mionetto Prosecco.
To print this recipe, click here!
- ¼ cup sugar
- ¼ cup pear brandy
- 1 (1-inch) slice peeled fresh ginger
- 1 strip lemon zest
- 4 blueberries
- 4 raspberries
- 4 pear slices
- Mionetto Prosecco DOC Treviso Brut
- In small saucepan, over medium heat, swirl sugar, pear brandy, lemon zest, and ginger until sugar is dissolved; cool.
- Remove and discard ginger and lemon zest.
- Spoon 1 ½ tablespoons of syrup in each of 4 flute glasses.
- Drop 1 blueberry, 1 raspberry and 1 slice of pear in each glass and top with Mionetto Prosecco.
Mionetto Prosecco Juice Cubes
Keep your Prosecco cool with frozen juice cubes for stylish entertaining!
STEP 1: Using a silicone cube tray, place a small slice of garnish and fill the rest of the way with juice. Freeze.
STEP 2: Pour a glass of Mionetto Prosecco and add the frozen juice cubes.
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