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â€™Tis the season for Italian bubbly. Use it to spike fruit juice, sorbetâ€”even black teaâ€”for a range of festive cocktails.
Cover a small plate with cane sugar. Rub four glass rims with orange peel and dip into sugar to coat. Juice 4 carrots, 2 oranges, and 1 inch fresh ginger (peeled) into a pitcher. Stir in 1 cup Prosecco.
Scoop 1/4â€Š cup blood orange sorbet into a glass. Slowly top with 1/2 cup Prosecco and garnish with lime zest.
Combine 2 cups brewed black tea, 1/2 cup fresh Meyer lemon juice, and 1/4 cup cane sugar in a pitcher. Stir until sugar dissolves, then add 1â€Š 1/4 cups Prosecco. Serve over ice with lemon wedges.
Julienne 1 large slice crystallized ginger and transfer to a glass. Add 4 splashes bitters and 1/2 cup Prosecco. Stir just before serving.
Ayurvedic Cooling Foods
Cool Summer Drinks
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