"Isola del Sole"

Jim Meehan's punch celebrates the bright flavors of Sicily
45 Ratings
100% would make again
Lemon Prosecco Punch
Photo: Dave Katz/Tasting Table

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.

"Isola del Sole"

Recipe adapted from Jim Meehan, Tasting Table Drinks Editor

Yield: 16 to 18 servings

Prep Time: 15 minutes, plus macerating time

Cook Time: N/A

Total Time: 15 minutes, plus macerating time


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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