And don’t miss Sheela’s tips for a stress-free Thanksgiving and the recipe for her Roasted Delicata Squash and Kale Salad right here!
*Excerpted from Sheela Prakash’s new cookbook, Mediterranean Every Day.
From Sheela: Multiply the honey, water, and lemon juice depending on how many you plan to serve. Combine the three ahead of time and, when needed, shake with ice, divide among glasses, and top off each glass with prosecco. It’s a drink that feels a little fancy yet is wildly fast to prepare.
dairy-free, gluten-free, nut-free
- 1 ounce (30 ml) fresh lemon juice
- 1/2 ounce (15 ml) water
- ½ ounce (14 g) Herb-Infused Honey or regular honey
- About 6 ounces (180 ml) chilled prosecco
Herb-infused Honey —Makes 1 cup (336 g)
- 1 cup (336 g) mild-flavored honey, such as orange blossom or clover
- 2 tablespoons (6 g) coarsely chopped fresh herbs, or
- 1 tablespoon (3 g) dried herbs, such as rosemary, thyme, sage, or lavender
to make the herb-infused honey:
- Place the honey and herbs in a small saucepan over low heat and cook until the mixture is warm and fragrant, but not boiling, about 10 minutes.
- Remove from the heat, cover, and let steep for 10 minutes.
- Strain the honey through a fine-mesh strainer into an airtight jar or storage container. Keep refrigerated for up to 1 month. The honey will be cold and a little too thick to drizzle or pour straight from the fridge, so let it warm for a few minutes on the counter before using.
to make the cocktail:
- Place the lemon juice, water, and honey in a cocktail shaker and stir to dissolve the honey.
- Add ice.
- Cover and shake vigorously until well chilled, about 15 seconds.
- Strain into a Champagne flute or coupe and top off with chilled prosecco.
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