This cucumber Prosecco spritzer is the perfect summer cocktail: bright cucumber syrup, chilled Prosecco, extra bubbles over ice and plenty of lime. Light, refreshing and cooling.
Okay, it’s official — this is my 2024 summer cocktail.
This cucumber Prosecco spritzer combines homemade cucumber syrup, a splash of seltzer and a light Prosecco for a truly refreshing warm-weather drink.
It’s fresh, delicate and unmistakably summery — the kind of drink that tastes like sunny afternoons by the pool, casual snacks and relaxed gatherings.
The pale green color is gorgeous and hints at the crisp, cooling flavor before you even take a sip.
To make the cucumber syrup, blend a few mini cucumbers until smooth, then heat them with sugar and water until the sugar dissolves. After cooling, strain the syrup through a fine mesh strainer one or two times to remove any solids. The result is a subtly flavored, lightly sweet syrup that stores well in the fridge for several days.
This syrup is versatile and can be used in other cocktails or mocktails so it won’t go to waste — I’ll share another idea soon.
Assembling the spritzer is easy: combine cucumber syrup and lime juice in a glass over crushed ice, top with prosecco (or a favorite dry white wine) and finish with club soda for extra fizz. Garnish with a cucumber spear or lime wedge and adjust sweetness or acidity to taste.
If you enjoy cucumber cocktails, this is an effortless crowd-pleaser — light, thirst-quenching and elegant.
Garnish ideas: a long cucumber spear, a few thin cucumber slices, or a lime wedge on the rim. Serve cold and enjoy outdoors whenever the weather calls for something crisp and bubbly.
Cucumber Prosecco Spritzer
Cucumber Prosecco Spritzer
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Ingredients
Cucumber syrup
- 4 mini cucumbers, cut into pieces
- ½ cup water
- ¾ cup sugar
Spritzer
- 1 to 2 ounces cucumber syrup
- ½ ounce lime juice
- 4 ounces Prosecco, or your favorite dry white wine
- 1 to 2 ounces club soda
- cucumber spears, for garnish
- lime wedges, for garnish
Instructions
Cucumber syrup
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Place the cucumbers and ¼ cup of water in a blender and puree until smooth. Pour the puree into a saucepan, add the sugar and the remaining ¼ cup water, and bring to a light simmer, whisking until the sugar dissolves. Remove from heat and let cool.
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Strain the mixture through a fine mesh strainer once or twice to remove any solids. Transfer the cucumber syrup to a jar and refrigerate for up to a week.
Spritzer
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Fill a glass with crushed ice. Add the cucumber syrup and lime juice, then top with Prosecco or white wine. Finish with club soda for extra fizz. Garnish with a cucumber spear and lime wedge. Taste and adjust syrup, lime or soda to suit your preference.
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Perfect for Mother’s Day or any sunny weekend.