There’s nothing more lovely or indulgent than sipping sparkling wine, mid-day, on a weekend. The fruit and herbs in this recipe freshen the prosecco, and make this Basil Cucumber Fizz the perfect spring cocktail.
Basil Cucumber Fizz
Recipe by Lauren Miller
Total Cooking Time: 1 hour, 15 minutes
Active Cooking Time: 15 minutes
- 1 cup sliced cucumber
- ¼ cup fresh basil leaves, with additional for garnish
- 1 cup sugar
- 2 cups water
- 1 bottle Prosecco
Thinly slice cucumber, then place in medium saucepan with basil, sugar and water. Bring mixture to a boil, allow to simmer for 10 minutes, stirring frequently. Make sure mixture doesn’t get too thick, and add extra water if necessary. Remove from heat, leave to cool for a few minutes.
Muddle reduced cucumbers, basil, sugar and water. Pour mixture through a strainer into another container. Chill syrup for at least 1 hour.
Pour 1 ounce of syrup into a champagne flute and fill remainder of glass with chilled prosecco. Top with a basil leaf to garnish and enjoy.