Serviceberry Prosecco Cocktail

This recipes is brought to us by blogger, Marie Viljoen of

Serviceberry syrup is made by cooking the berries with a third their weight in sugar. After bringing the berries and sugar to a foaming boil, simmer them gently for about five minutes and then strain the juice, saving the berries for pie or compote and bottling the scarlet syrup, which I refrigerate. If you don’t have access to serviceberry bushes (Amelanchier canadensis), use fresh cherries with their pits as above.

2 tablespoons serviceberry syrup per glass
Chilled Prosecco
Add serviceberry syrup to a Champagne coupe or flute. Pour chilled Prosecco on top.


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