Cocktail Recipe: Lemon Prosecco Punch

Jim Meehan's punch celebrates the bright flavors of Sicily

The "Island of the Sun" was created to celebrate the wedding of two Italian friends of mine using classic ingredients and flavors from Sicily, their ancestral home.

Recipe adapted from Jim Meehan, Tasting Table Drinks Editor

"Isola Del Sole"
5 from 45 ratings
Get mixologist Jim Meehan's recipe for a boozy, Italian punch.
Prep Time
Cook Time
to 18 servings
Total time: 15 minutes
  • 1 medium fennel bulb, chopped
  • 1 cup Amaro Averna
  • ½ cup Nardini Acqua di Cedro
  • ½ cup Bittermens Citron Sauvage
  • 3 cups water
  • 1 cup fresh lemon juice
  • ½ cup simple syrup (1 part sugar to 1 part water, boiled until sugar dissolves)
  • Two 750-ml bottles Prosecco, chilled
  • 8 thinly sliced lemon wheels, for serving
  • Ice block
  1. In a medium bowl, combine the fennel with the amaro, Acqua di Cedro and Citron Sauvage, and chill, overnight, to let the fennel macerate.
  2. Strain the liquid through a strainer into a punch bowl. Discard the fennel. Add the water, lemon juice and simple syrup, and chill for 1 hour.
  3. Add the chilled Prosecco and lemon wheels to the punch bowl right before serving. Add the ice block and serve.
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