Citrusy Spring Spritz Recipe from Tuscan Women Cook

As the weather heats up, we think about food and travel. Tuscan Women Cook, the week-long culinary immersion vacation, loves to celebrate spring Italian style.

This time of year Italy is full of surprises, including a stroll over vibrant carpets of colored blossoms during May and June at the Infiorata festivals held in various Italian towns.

* This post contains affiliate links. Recipes reprinted and used with permission.

Tuscan Women Cook guests don’t just come to Tuscany to cook and eat. Many guests come for the wine. Tuscan Women Cook is located in the heart of Vino Nobile di Montepulciano country, and borders on the Chianti wine region so they know wine.

Citrusy Spring Spritz Recipe
* Recipe makes 2 servings

In Italy Limoncello is served as an after-meal digestive. A “spritz” is a before meal cocktail, which is typically consumed with peanuts and potato chips in Italy. So, we combined the “before” and “after” to create this light, delicious cocktail that can be served either before or after your meal. Cin Cin!

2 ounces limoncello (substitute: homemade sweetened lemonade)
8 ounces Prosecco
sparkling water or lemon-lime soda
lemon and/or another citrus, sliced
fresh mint sprigs
ice, crushed

Split the Prosecco and limoncello between two tall glasses. Add mint sprigs, ice, and sparkling water to the top. Garnish with citrus slices.

Tip: Muddle some of the mint with the limoncello for a stronger flavor.

Tip 2: In place of the limoncello, try your hand at making pompelmocello (grapefruit) or arancello rosso (blood orange) liqueur. Serve this Spring Spritz with this quick and easy appetizer.

Here’s a bonus recipe that’s super-easy to make!

Bacon Wrapped Stuffed Dates Recipe

Remove the pit form the date and stuff with an almond or a little blue cheese. Wrap the date with a slice of prosciutto and lay on parchment paper or a silpat.

Bake at 400 degrees for approximately 20 minutes until the prosciutto becomes crispy.