Prosecco Raspberry Lemonade Cocktail Recipe

I love whipping up easy drinks that taste fresh and look vibrant. This Prosecco Raspberry Lemonade Cocktail is one of those simple recipes you can toss together for a party or just a lazy afternoon.

It only needs a few basic ingredients and comes together in minutes. The combo of Prosecco, raspberry, and lemonade gives you a bubbly, fruity, lightly sweet drink.

I like making this one because it feels special but doesn’t take much effort. That pretty color and crisp taste? Always a crowd-pleaser.

Prosecco Raspberry Lemonade Cocktail Recipe

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This Prosecco Raspberry Lemonade Cocktail is honestly a breeze to make, and it’s perfect for warm weather. You get sweet raspberries, tart lemonade, and sparkling Prosecco in every sip—light and balanced, just how I like it.

John

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Serving Size 5

Equipment

• Measuring cup: I use this for the lemonade.
• Cocktail shaker: Helps mix the raspberry and lemonade nicely.
• Muddler: Super handy to gently mash the raspberries.
• Fine mesh strainer: Keeps seeds and pulp out.
• Stirring spoon: Regular spoon is fine, but a bar spoon stirs better.
• Serving glasses: I go for flute glasses—looks fancier.
• Ice cube tray: Chilled drinks are just better.
• Jigger or small measuring tool: For the Prosecco and syrup, accuracy helps.
• Small pitcher (optional): Makes it easy to mix bigger batches if you’ve got a group.

Ingredients

• 1 cup fresh raspberries about 5 ounces
• 1 tablespoon simple syrup or just plain sugar
• 1 cup lemonade fresh-squeezed or whatever’s handy
• 1 bottle 750 ml Prosecco, chilled
• Ice cubes
• Lemon slices for garnish
• Raspberries for garnish
• Fresh mint sprigs optional, if you’re feeling fancy

Instructions

• Drop raspberries and simple syrup into your cocktail shaker.
• Gently muddle them—just enough to get the juice out, don’t go wild.
• Pour in the lemonade and toss in some ice cubes.
• Shake it up for about 10 seconds.
• Strain into a pitcher or straight into glasses.
• Top each glass with chilled Prosecco.
• Give it a gentle stir.
• Garnish with a few raspberries and a lemon slice.
• If you like, add a mint sprig on top.

Notes

I always use chilled ingredients—keeps the cocktail cold without watering it down too much. If you want it sweeter, just add a bit more simple syrup. For extra lemon kick, squeeze in a little more juice.

This recipe is easy to double or triple if you’re serving a bunch of people. I always add the Prosecco last so it keeps its fizz. Using a fine strainer is worth it—nobody wants seeds in their glass.

Fresh raspberries are best, but frozen work in a pinch. I usually taste before serving and adjust the syrup or lemon if it needs a tweak. For a party, I’ll mix the lemonade and raspberry base ahead, then add the Prosecco right before guests show up.

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Tasting Notes

First sip? It’s bright and fresh—seriously wakes up your taste buds. The lemonade brings a tart pop that I really like.

The raspberries add a gentle sweetness. There’s also this light berry aroma that drifts up from the glass.

Texture Highlights:

• Effervescent: The Prosecco bubbles make it lively and fun.
• Smooth: It goes down easy, not syrupy at all.

I find it light enough that I can have another without feeling weighed down. The sweet-tart balance means it’s not cloying.

With each sip, the raspberry flavor seems to come through a little more. The lemon finish sticks around, keeping things crisp and refreshing.

The Prosecco really lifts the fruit flavors but doesn’t overpower them. Both raspberry and citrus stand out.

It’s a super refreshing cocktail—not too strong, which I appreciate in the heat. The gentle fizz makes it go down almost too easily.

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Substitute

Sometimes I just can’t find every ingredient for the Prosecco Raspberry Lemonade Cocktail. That’s when I start hunting for substitutes—it’s honestly kind of fun.

If I don’t have Prosecco, I use one of these:

• Sparkling white grape juice (for a non-alcoholic version, obviously)
• Cava (pretty close to Prosecco, if you ask me)
• Champagne (gives it a slightly different vibe)

When I run out of raspberries, I try:

• Strawberries, sliced up
• Blackberries—sometimes they’re even better
• Frozen mixed berries (whatever’s in the freezer, honestly)

For lemonade substitutes, I choose:

• Freshly squeezed lemon juice with a bit of sugar (if I’m feeling ambitious)
• Limeade, just for a tangy twist
• Store-bought lemonade concentrate, diluted down

Equipment, Ingredients, and Instructions in Bullet List Format:

• Equipment:
  • Cocktail shaker or just a jar with a lid
  • Measuring cup (or you can eyeball it, honestly)
  • Glasses
• Ingredients:
  • Sparkling wine or whatever substitute you picked
  • Berries or whatever fruit you’ve got
  • Lemonade or your lemon juice mixture
• Instructions:
  • Add fruit and lemonade to the shaker.
  • Shake (or stir) really well.
  • Pour into glasses, then top off with sparkling wine or your substitute. Cheers!