Clara Spritz
Prosecco, lemon, elderflower liqueur, lemon balm
19 de March de 2026• 150 ml water
• 50 g sugar
• 100 g frozen raspberries
• Juice of 1 Sicilian lemon
• Coconut water
• Gin (or tonic water, if you prefer a non-alcoholic version)
• Ice
In a saucepan, add the water, sugar, frozen raspberries, and Sicilian lemon juice.
Cook over medium heat and let it boil until it forms a lightly thickened compote.
Strain the mixture to remove any fruit solids and reserve the liquid.
In a cocktail shaker with ice, add:
• 2 measures of the raspberry compote
• 1 measure of coconut water
• 1 measure of gin (or tonic water, if you prefer)
Shake well and serve in a cocktail glass.
If desired, finish with a bit of Sicilian lemon zest or a few raspberries for garnish.
Enjoy!
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