We’ve given you two ways to enjoy this refreshing Limoncello Prosecco Mojito Royale cocktail : served over ice (pictured), or blended into a frozen slushy.
Serves 4
Ingredients
15 mint leaves, de-stemmed
15 raspberries
75ml lemon juice
50ml sugar syrup or raspberry syrup (see ‘prepare ahead’)
75ml limoncello
350ml prosecco
150ml soda water
1 handful crushed ice (pulse cubes in a blender, or wrap in a clean tea towel and bash to crush)
Prepare Ahead
If you want to make your own sugar syrup, dissolve 50g white sugar in 50ml simmering water, then leave to cool. Or to try a raspberry syrup, put 100g raspberries, 100g caster sugar and 100ml water in a small pan and bring to a simmer. Stir until the sugar is dissolved. Simmer for 15 mins, or until the berries break down fully. Take off the heat, cool, then sieve to remove the seeds. The syrups keep for 2 weeks in the fridge in a sealed container.
Instructions
Put all the ingredients into a 1L serving jug, except the prosecco, soda water and ice. Muddle using a wooden spoon, until the raspberries start to break down. Add the prosecco and soda, and stir well. Add crushed ice to the top, stir, then serve.
Alternatively, for a frozen version, whizz everything except the mint in a blender to a slushy consistency, adding ice as needed. Pour into your jug and stir through the mint.
Recipe published with permission from OcadoLife magazine