A crisp and refreshing lemon peach prosecco punch!
The days heating up lately have really been making me crave Summer! My favorite part about Summer is the tons of BBQ’s we have and attend. It’s a blast! Besides the good food, the drinks come in a close second. Who’s with me?! I always like to make some kind of punch or sangria and this Lemon Peach Prosecco Punch recipe is one of my faves!
I used my favorite Prosecco, VOVETI for the base of this recipe. It’s my go-to sparkling wine that I like to use when I want a bubbly punch. It’s dry with fine bubbles and has flavors of pear, green apple, melon and ripe peach! I love drinking it on it’s own, too! The delicious flavors make me want to have a second glass every time.
When I make an alcoholic punch, I always like to add two types of alcohol, a sweetener and some kind of bubbly soda or water. Without the soda or bubbly water, you are for sure going to be absolutely hammered after just one glass! Ha! In this recipe, the sweetener used is peach nectar and it is the most delicious liquid ever made. You can make homemade peach nectar if you’d like but you can usually find canned or bottled nectars in the juice isle of your grocery store.
Along with VOVETI Prosecco in my punch, I added a bit of Limoncello for some variety. It adds such a citrus-y layer of flavor.
I like to use frozen fruit in my drinks and add them a few hours before serving to keep the drink nice and cold. They also don’t tend to get as soggy as fresh fruit. I used fresh lemon slices, frozen peaches, frozen blueberries and frozen raspberries in mine but you can use your favorite fruit. Garnish each glass with a sprig of mint for fun!
Lemon Peach Prosecco Punch
- 750 ml VOVETI Prosecco
- 1 cup Limoncello
- 23 oz peach nectar
- 1 L lemon-lime soda
- Fresh lemon slices
- 1 cup frozen peaches
- 1 cup frozen raspberries
- 1 cup frozen blueberries
- Pour all liquid into a large pitcher and stir until combined. Add frozen fruit.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.