Description
The strawberry-rhubarb puree sweetens a dry prosecco for a balanced sip, with rosemary adding a delightful aromatic touch.
Ingredients
Units
- 3 stalks rhubarb, chopped
- 3 Tablespoons sugar
- 1/2 cup strawberries, sliced
- 1 sprig rosemary
- 1 bottle prosecco
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chopped rhubarb and sliced strawberries on a baking sheet. Sprinkle with sugar and toss to coat.
- Roast in the oven for about 15 minutes, or until the fruit is soft and the sugar has dissolved.
- Let the roasted fruit cool slightly, then blend into a puree.
- In a glass, add a spoonful of the fruit puree and a small sprig of rosemary.
- Top with prosecco and gently stir to combine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Cocktail
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cocktail
- Calories: 150
- Sugar: 15
- Sodium: 5
- Carbohydrates: 20
- Fiber: 2
- Protein: 1