If you follow me on Instagram, Twitter or Facebook, there’s a great chance you’ve heard me talk about, take pictures at or check in to Queenstown Public House. It’s my “Cheers” if you will. My neighborhood bar where “everybody knows my name.” But literally, I’ve been asked if I work there because people see me there so often!
It’s a gem and I’m a creature of habit. What can I say? I find something I love, I stick with it.
One of the things that keeps me coming back time and time again is their Prosecco Mint Sangria. It’s amazing. So amazing that I decided to re-create it at home last weekend and share my version with you all!
While I didn’t have any mint at home I did have lemons that my sweet friend Carla brought me from her house, and that my friends is how Prosecco Mint Sangria became Lemon Berry Prosecco Sangria!
- 1 lemon (thinly sliced)
- 2 tbsp sugar
- ¼ cup strawberries (de-stemmed & sliced)
- 1 bottle prosecco
Place the lemons in the bottom of a pitcher or punch bowl. Sprinkle the sugar on top and muddle.
If you don’t have a muddler, the back of a spoon will work also.
If you are thinking… “muddle.. what the heck is that?” Muddling, in the most basic “Whitney terminology” means releasing the juice of the lemons and combining it with the sugar by means of squishing it with a muddler or spoon. It’s not the most eloquent way of putting it, but it makes sense, right? 😉
Next, add the sliced strawberries.
And now that we’ve got that whole “muddling” thing down, muddle the strawberries into the lemons.
Add the prosecco to the pitcher.
Fill with ice and serve.
Throw an extra lemon slice and strawberry on the glass to make it extra pretty!
Voila, the perfect light and refreshing spring cocktail is ready for your enjoyment!