Guilt-Free (almost) Antioxidant-Packed Cocktail Recipes

by Pretty Public

These cocktail recipes, collected on islands in northern Italy’s Veneto region, are simple, refreshing and stir the senses. They are made with antioxidant-packed fruit and botanicals to counteract the indulgence. The concoctions are quick and easy and perk up any cocktail hour; they can even be served as a delicious dessert. Saluti! 

The Rossini

The Rossini is made with prosecco, which is an Italian sparkling wine. The day after we had this drink, by pure happenstance, we met Gianluca Bisol, of the historic wine producing family who make Bisol Prosecco. The Bisol family has been in the wine business for centuries. We got the opportunity to visit one of the Bisol family vineyards located on Mazzorbo and it was breathtaking. The property is open to the public and a short boat ride from Venice. In honor of Gianluca, the recipes here use Bisol Prosecco but any brand will work (just make sure it’s on the drier side).

Makes 6 glasses/Time 10 minutes

For Cocktail:

  • 12 oz bag of frozen strawberries (remove from freezer about 15 mins before mixing)
  • One 750 ml (standard size bottle) of Bisol Prosecco (chilled)
  • A splash of cub soda
  • Garnish with a fresh basil if you like

In a blender – pour in half the bottle of prosecco. Add the bag of frozen strawberries, then pour in the rest of the prosecco. Blend on medium.

Allow the frizz to dissipate. Pour into champagne glasses or short glass cups. Serve.

The Razzini

This is a slight variation of the Rossini. We discovered this drink at the Metropole Hotel bar in Venice, Italy. It’s the same recipe, but switches out frozen strawberries for frozen raspberries. We recently saw the cocktail combination of prosecco and raspberries recommended as a low calorie option on a weight loss site, so cheers to that.

Makes 6 glass/Time 10 minutes

For Cocktail:

  • 12 oz bag of frozen raspberries (remove from freezer about 10 mins before mixing)
  • One 750 ml (standard size bottle) of Bisol Prosecco (chilled)
  • A splash of cub soda
  • Garnish with a full raspberry at the top of the glass if you like

In a blender – pour in half the bottle of prosecco. Add the bag of frozen raspberries, then pour in the rest of the prosecco. Blend on high.

Pour into champagne glasses or short glass cups. Serve cold.

The Floral Fizzi

We took a quick detour from the islands surrounding Venice, to discover this drink in Florence. In this crisp and refreshing cocktail, prosecco is enhanced with Belvoir Edlerflower Cordial. Belvoir Edlerflower Cordial is a non-alcoholic drink sold in a concentrated form; it’s made up of pressed fresh fruits, freshly picked flowers and cooked spices. Botanical flavors infused into drinks is a top trend in 2018 and elderflower is the most sought after petal for bubbly cocktails. The fresh and complex flavors (a mix of floral and fruit) from the cordial are literally the greatest thing to ever happen to prosecco.

Makes 6 glass/Time 5 minutes

For Cocktail:

  • One 750 ml (standard size bottle) of Bisol Prosecco (chilled)
  • One 500 ml of Belvoir Elderflower Cordial
  • Garnish with a lemon peel, fresh mint leaf or thyme at the top of the glass

Pour 3 tablespoons of Belvoir Elderflower Coridal in the bottom of each glass, top with chilled prosecco to fill the entire glass, and float lemon peel or fresh mint leaves on the top. Serve cold.

The Lemon Sorbetto

Perhaps the best of all, this recipe mixes frosty frozen lemon sorbet with your vodka of choice. Discovered on the island of Torcello, it is the most delicious drink! It’s perfect to sip by the pool or after dinner. Everyone who tastes the drink loves it and immediately tries to figure out the ingredients.

Makes 4 glasses/Time 10 minutes

For Cocktail:

  • One 16 fl oz container of lemon sorbet (removed from freezer about 5 minutes before mixing to soften)
  • 1/4 of one 750 ml (standard size bottle) of vodka (chilled)
  • 4 fl oz of club soda
  • Coffee grounds for garnish
  • One lemon cut into wedges for garnish

In a blender – pour in 1/4 of the bottle of vodka, add lemon sorbet and club soda. Blend and pulse until smooth. *Add more vodka to make it a stiffer drink.

Pour into martini glasses or short glass cups and sprinkle a pinch of coffee grounds in the center of each drink (the scent of coffee grounds mixed with sweet lemon is superb). Add lemon wedges to side of glass. Serve and enjoy.

 

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