In August 2016, my friend Chloe who I met in culinary school and I ventured to Iceland for a mere 22 hours. Yes, it was in fact planned this way and was not a layover. Iceland is approximately a 4 hour flight from New York, so we figured, why not? We walked aimlessly around the city, admiring the Scandinavian architecture, window shopped and explored street food, which comprised mostly of pastries. The highlight of our trip, however, was visiting Blue Lagoon. Apart from the near perfect water temperature and complimentary mud mask, they had a bar randomly off to the side of the thermal pool. Chloe opted for a lemonade and I a glass of Prosecco. We quickly realized that mixing the two would enhance our experience. It was subtlety sweet, light and refreshing. Every time I make this drink at home, I fondly look back on that memory.
1-3/4 Cup Granulated Sugar
8 Cups Water
1-1/2 Cups Meyer Lemon Juice, hand squeezed
3 Cups Prosecco
- In a small sauce pan, combine sugar and 1 cup of water, bring to boil and stir until the sugar is dissolved to make simple syrup, about 30 seconds to 1 minute
- Remove from heat.
- Remove seeds from lemon prior to juicing, but leave pulp
- In a pitcher, combine lemon juice, simple syrup and remaining 7 cups of water and stir
- Add 3 cups Prosecco and stir
- Serve over ice