Vanilla Bean Spritzers with Raspberry Sorbet & Prosecco-Soaked Raspberries
Since you all appeared to love these cranberry, lime & vanilla bean spritzers almost as much as I did, I knew I wanted to make a Valentine's Day version. Something as pretty as it was delicious, because that is basically the equation for everything I adore.
These spritzers, like their inspiration, begin with a vanilla bean syrup, but that is where the similarities end.
I had something a little sweeter in mind for Valentine's Day - something a little more indulgent.
The vanilla bean syrup is followed by a scoop of your favorite raspberry sorbet.
I love Talenti's version. It is so strong with the flavor of fresh raspberries and is not overly sweet.
Just look at this color! My eyes are so happy right now.
After the sorbet has been scooped, it is time for a very special garnish.
I soaked a couple handfuls of fresh raspberries in proscecco and it was one of the best ideas ever.
The berries become saturated with the dry, bubbly proscecco, making them a wonderful surprise to enjoy after you have finished your drink.
Our drinks are finished with a heavy splash of proscecco or sparkling water. The choice is yours.
The sorbet melts as you sip, keeping the drink icy cold and adding a fresh punch of that lovely, berrry flavor.
This is true love.
Cheers!
Sincerely,
Pedantic Foodie
Vanilla Bean Spritzers with Raspberry Sorbet & Prosecco-Soaked Raspberries
makes 8
for the vanilla bean syrup
1/2 cup granulated sugar
1 Madagascar vanilla bean, seeds scraped from pod
1/2 cup water
Place sugar in a 2-quart saucepan. Use a fork to press the scraped vanilla bean, along with the pod, into the sugar. Cover with water. Cook the syrup over medium high heat, stirring often, until the sugar has dissolved. Simmer for 5 minutes, then remove from heat and allow to cool to room temperature.
This syrup is best and strongest if you use it within the day and do not refrigerate.
for the soaked raspberries
1, 25oz bottle of your favorite prosecco
1 cup fresh raspberries
Pour 1 cup of prosecco over the fresh raspberries. Cover and refrigerate for 2 hours.
assembly
1 pint quality raspberry sorbet (I like Talenti), softened
prepared vanilla syrup
remaining prosecco or 1 liter sparkling water
prepared soaked raspberries
Cook's Note: Depending on how sweet you take your drinks, you may wish to begin with only 1/2-ounce of the vanilla bean syrup and adjust to taste.
Pour 1 ounce of the vanilla bean syrup into the bottom of each glass and top with one scoop of raspberry sorbet. Fill to the rim with prosecco or sparkling water and give it a quick stir. Top with 4-5 of the soaked raspberries. Serve immediately. Enjoy!