Pluot and Prosecco Fizz
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8
- 1/2 cup water
- 1/2 cup sugar
- 2 lemons
- Carbohydrate 23 g(8%)
- Fat 0 g(0%)
- Fiber 1 g(5%)
- Protein 1 g(1%)
- Saturated Fat 0 g(0%)
- Sodium 6 mg(0%)
- Calories 155
Preparation Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD: Simple syrup can be made 1 week ahead. Cover and refrigerate. Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- to 1/2-inch-wide strips and set aside. Juice lemons. Place Pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of Pluot remain. Strain. Measure 3 tablespoons Pluot puree into each of 8 Champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.
Preparation Bring sugar and 1/2 cup water to boil in small saucepan, stirring until sugar dissolves. Boil 1 minute; remove from heat and cool. DO AHEAD: Simple syrup can be made 1 week ahead. Cover and refrigerate. Using vegetable peeler, remove lemon peel (yellow part only) lengthwise in eight 1/4- to 1/2-inch-wide strips and set aside. Juice lemons. Place Pluots, 6 tablespoons simple syrup, and 2 tablespoons lemon juice in food processor; puree until small flecks of Pluot remain. Strain. Measure 3 tablespoons Pluot puree into each of 8 Champagne glasses. Fill with sparkling wine. Drizzle 2 to 3 drops lemon juice over. Garnish with lemon peel.
