June 01, 2018


Tis the season to add colour and something a little floral to your life. Lots of edible flowers are in season so why not? I have created this fun and delicious Raspberry and Rose Prosecco Spritzer as a Friday treat. For more information on edible flowers visit this Canadian Living article 

Makes 4 


½ cup frozen or fresh raspberries
10 edible rose petals
1tsp rosewater
2 tsp sugar
approx. 500ml of prosecco, champagne or cava
500ml tonic water 


For the raspberry and rose syrup place the raspberries, rose petals, rosewater, sugar and 2 tbsp of water in a small saucepan bring to a boil for about 5 min then leave to cool. Strain through a fine sieve.

When syrup is cooled place 1 tbsp of the syrup in each glass, fill glass up 2/3 of the way with prosecco and top with tonic water.

Garnish with either edible rose petals or other edible flowers. I used very pretty Dianthus flowers.

This drink is fruity and floral but the addition of tonic water makes it not too sweet. Happy Friday everyone and have a great weekend.

Photographed with in champagne glasses from Zara Home on étoile home’s Rosemary Fabric in Coral Pink.

For more cocktail recipes and inspiration check out the rest of our blog or visit our Happy Hour Pinterest page.

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