Cocktail Recipe: Lemon Prosecco Punch
Prep Time:
15 minutes
Cook Time:
Servings:
16 to 18 servings
Ingredients
  • 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
Directions
  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.