Lemon Basil Prosecco. Cheers!

Lemon Basil Prosecco  (5)

Lemon Basil Prosecco  (5) TGIF!

I’ll keep today’s post short and simple. It’s Friday, you’ve had a long week, and you deserve a pretty drink. Not just any pretty drink will do. This refreshing lemon basil prosecco is simple and delicious. With only 4 ingredients, excluding water, you probably have everything you need on hand. If not, run to Publix or your local grocery store to snag some basil and prosecco, it’s definitely necessary.

This recipe was adapted from a drink I had at Taverna in Jacksonville, FL.


Serves 2-4 people

  • 1 ½ cups Basil leaves (loosely packed, no stems)
  • 1 lemon
  • 1 cup water
  • 1 cup sugar (Truvia, Nectresse, Stevia*)
  • 1 bottle of chilled Prosecco

*A note about Stevia: Use less, because it goes far. In this recipe mix about 1.5 tsp. of stevia with water as a replacement for regular sugar. Here is a conversion chart.

Optional items-


  1. In a small pot, combine 1 cup of water and 1 cup of sugar. Boil until sugar dissolves into the water (about 10 minutes) and then allow it to cool. Additional instructions here. *If substituting regular sugar for powdered/liquid stevia, boiling is not necessary. Simply combine 1 cup of water with 1.5 tsp. of stevia.
  2. Tear off basil leaves and rinse under cold water. Set in blender.
  3. Optional: use lemon zester to create small lemon twists for garnish. You must do this first, because it is hard to make the twists after the lemon is juiced. Video here.
  4. Next, juice 1 lemon into the blender, removing any seeds.
  5. Finally, add the cooled simple syrup to the blender.
  6. Pulse or liquefy basil, lemon, and simple syrup until a uniform consistency is achieved.
  7. Pour approximately 2 tbsp. of lemon basil syrup into the champagne flute. Top with prosecco. Be careful, it foams!
  8. Garnish each glass with a lemon twist and serve.
  9. Enjoy!

Lemon Basil Prosecco Lemon Basil Prosecco  (1) Lemon Basil Prosecco  (3) Have a happy and safe weekend!

XO, {s+t}

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