Raspberry Prosecco Tulip Recipes

RASPBERRY PROSECCO TULIP

Steps:

• As seen on: Giada's Holiday Handbook, Season 2, Episode 2. Vintage-Inspired Happy Hour.
• Pour the water into a small sauce pan and sprinkle the gelatin over the top until is has absorbed liquid, about 1 minute. Place over medium heat and bring to a boil, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the gelatin mixture into a bowl and add the sugar. Stir until the sugar is dissolved. Cool the liquid until just warm to the touch. Add the prosecco, club soda and black raspberry liquor. Stir until combine. Ladle 2 cup of the liquid into the bottom of a bundt pan. Sprinkle with the raspberries and refrigerate for an hour or until pretty much set.
• Once the first layer is set, pour the remaining liquid on the top and refrigerate for another 3 hours or until fully set.
• To unmold, dip the pan in a small amount of warm water for a few seconds. Place a plate over the top and invert the pan so the mold releases onto the plate. Serve with more raspberries if desired.

TULIP CUPCAKES

Steps:

• Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon.
• Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.)
• Tint the 1/2 cup vanilla frosting yellow with food coloring. Pipe a small amount on each cupcake in the center, then insert the licorice sticks. Arrange the candy petals around the yellow frosting.

RASPBERRY PROSECCO COCKTAIL

Steps:

• Add the Raspberry Syrup and lemon juice to the bottom of a champagne flute. Fill the glass with prosecco.
• Place the sugar and 2 cups water in a medium saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Add the lemon juice and raspberries and simmer, stirring occasionally, until the raspberries have broken down, about 10 minutes. Pour the mixture through a strainer and return to the pot. Simmer over medium heat until the syrup has thickened, about 10 minutes more. Let cool completely, then pour into an airtight container and store in the refrigerator for up 2 weeks.

ICED RASPBERRY PROSECCO COCKTAIL

Steps:

• Divide the sorbet between 2 champagne coupes. Top with the champagne. Float the raspberries on top.

RASPBERRY PROSECCO TULIP

Steps:

• Pour 2 cups water into a small saucepan and sprinkle the gelatin over the top. Let sit until the gelatin has absorbed liquid, about 1 minute. Bring to a boil over medium heat, stirring often with a wooden spoon to fully dissolve the gelatin. Pour the mixture into a bowl and add the sugar, stirring until dissolved. Let cool until just warm to the touch. Then add the prosecco, club soda and raspberry liqueur; stir until combined. Ladle 2 cups of the liquid into a Bundt pan. Sprinkle with the raspberries and refrigerate until pretty much set, 1 hour.
• Once the first layer is set, pour the remaining liquid over the top. Refrigerate for another 3 hours, until fully set.
• To unmold, dip the Bundt pan in a small amount of warm water for a few seconds, then cover the pan with a plate and invert so the mold releases onto the plate.
• Serve with more raspberries if desired.