CocktailsDrinkFizz Fun

7 ways to pimp your Prosecco

by Sophie Eadon - May 8, 2017

A cold glass of Prosecco always goes down well, however sometimes it is fun to add a little something into the mix. We have found seven ways to pimp your Prosecco. Perfect for a wedding, BBQ or just for fun! Variety is the spice of life after all…

1. Fruit

A fruity twist on your favourite fizz.

We are all trying to include more fruit in our diet. Boost your five a day by adding fruit to your favourite fizz. Strawberries raspberries, pomegranate, the list is endless – delicious AND nutritious (sort of)

2. Sorbet

A cool alternative

Prosecco Sorbet

Image: Sheerluxe

Nothing is as cool as frozen bubbly! On a warm sunny day, simply add a dollop of your favourite sorbet to your fizz and enjoy. Can also be enjoyed when the sun isn’t shining…

3. Candy Floss

All the fun of the (fizzy) fair

Image: Sheerluxe

Ideal for those with a sweet tooth, add a little fluffy ball of candy floss to the top of your glass and float your way to cloud nine.

4. Flowers

Stop and smell the roses

Flowers and prosecco


With spring in full swing, add a simple sprig of lavender to your bubbles or float some edible flowers in your flute. Not only will the flowers look pretty but they will also infuse your fizz with a subtle perfumed taste.

5. Prosecco Ice Lollies

Prosecco on ice anyone?

Ice lollies aren’t just for the kids this summer. Prosecco ice lollies are perfect for us grown ups, but be warned, they start to melt quickly due to the lower freezing point of alcohol, which means you’ll need to eat them fairly quickly. We could think of worse problems to have.

6. Popaballs

Add little bursts of sweetness


You’ve heard of bubble tea, well why not add the Popaballs to your Prosecco to give it a fun little kick. They come in a range of flavours that burst in your mouth to surprise and delight.

7. Stout

“Black Velvet and that little boys smile…”

On December 14th 1861 Prince Consort Albert of England passed away from typhoid. Upon hearing the news, the steward of the Brooks Club in London decided that “even champagne should go into mourning” so he added stout to the bubbly in order to darken the colour and Black Velvet was born. An acquired taste but give it go!


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