Summer Fruit And Mint Prosecco Recipe By Tasty Food

PROSECCO AND SUMMER FRUIT TERRINE

Steps:

• Arrange fruit in a 1 1/2-quart glass, ceramic, or nonstick terrine or loaf pan.
• Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minute to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
• Slowly pour mixture over fruit, then chill, covered, until firm, at least 6 hours.
• To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

RASPBERRY AND LEMON PROSECCO RECIPE BY TASTY

Steps:

• Crush the raspberries and lemon juice in a jug. Add in simple syrup and stir.
• Serve ¼ of the fruit mix in a glass and add 1 shot of vodka.
• Top up with ice cubes and prosecco and garnish.
• Enjoy!

MANGO AND BASIL PROSECCO RECIPE BY TASTY

Steps:

• Crush the mango and basil in a jug. Add in simple syrup and stir.
• Serve ¼ of the fruit mix in a glass and add 1 shot of vodka.
• Top up with ice cubes and prosecco and garnish.
• Enjoy!

KIWI AND LIME PROSECCO RECIPE BY TASTY

Steps:

• Crush the kiwi and lime juice in a jug. Add in simple syrup and stir.
• Serve ¼ of the fruit mix in a glass and add 1 shot of vodka.
• Top up with ice cubes and prosecco and garnish.
• Enjoy!

PEACHES, RASPBERRIES, AND BLUEBERRIES WITH PROSECCO

Steps:

• Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
• Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.

MELON-MINT PROSECCO

Steps:

• In a blender, combine melon, mint leaves, vodka, and melon liqueur; blend until smooth. Pour into flutes or glasses, filling only half full. Fill the rest of the glass with Prosecco and garnish with a slice of melon and sprig of mint.

SUMMER FRUIT WITH WINE AND MINT

Steps:

• Bring the wine and sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from the heat.
• Chop and combine the cantaloupe, strawberries, grapes, and mint in a large bowl. Pour the warm wine mixture over; toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours.
• Transfer to the fruit mixture to a wide jar with a tight-fitting lid. Keep chilled.

PROSECCO AND SUMMER FRUIT TERRINE

Steps:

• Arrange fruit in a 1 1/2 quart glass, ceramic or nonstick terrine or loaf pan.
• Sprinkle gelatin over 1/4 cup Prosecco in a small bowl and let stand 1 minutes to soften. Bring 1 cup Prosecco to a boil with sugar, stirring until sugar is dissolved. Remove from heat and add gelatin mixture, stirring until dissolved. Stir in remaining 3/4 cup Prosecco and lemon juice, then transfer to a metal bowl set in a larger bowl of ice and cold water. Cool mixture, stirring occasionally, just to room temperature.
• Slowly pour mixture over fruit then chill, covered, until firm, at least 6 hours.
• To unmold, dip pan in a larger pan of hot water 3 to 5 seconds to loosen. Invert a serving plate over terrine and invert terrine onto plate.

CITRUS SALAD WITH PROSECCO

Steps:

• With a serrated knife, peel all the fruit, removing both skin and pith.
• Slice all the fruit crosswise about 1/4 inch thick. Arrange slices in shallow bowls, making sure each serving has all colors. Add a few blanched almonds to garnish. Sprinkle lightly with sugar.
• At the table, pour about 2 tablespoons of prosecco over each bowl.