• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home / Drinks
    5 from 1 review

    Sparkling Citrus, Lillet & Prosecco Punch

    By Alanna Taylor-Tobin on Feb 3, 2016 (updated Feb 11, 2020) / 22 Comments Jump to Recipe

    Fresh citrus juice, Lillet Rosé and prosecco make a pretty punch for winter months with notes of floral, sweet, and bitter to please all palates. 

    top down shot of Sparkling Citrus, Lillet & Prosecco Punch

    Jay and I have been drinking a little less booze as of late, and as a result, I've become a bit of a lightweight. For this reason, I've been appreciating wine-based spirits and cocktails because: more drink, less drunk.

    slices of oranges

    One of my very favorites is Lillet, a French aperitif that tastes a bit like orange zest, honeysuckle, and ripe apricots. Lillet comes in three colors – blanc, rosé and rouge – and is made from a blend of wines from the Burgundy region mixed with citrus liqueurs. This fortified wine clocks in at 17% alcohol content, just a hair boozier than regular wine.

    pouring punch

    Sparkling Citrus, Lillet & Prosecco Punch with orange

    pouring prosecco in glass

    In any color, Lillet needs little more than a few ice cubes and a twist of lemon to gussy it up. But when citrus fruits of all sizes, shapes and colors are tumbling into the market, a blend of their juices plays up Lillet's bitter/sweet/tart tastes, and prosecco adds boozy fizz.

    Sparkling Citrus, Lillet & Prosecco Punch in tall glass

    I mixed up a few pitchers of this drink on New Years Eve at an intimate cocktail party thrown by my dear friend Gizella, a gal who also prefers the grape to stronger spirits. The punch was so well-liked that guests ended up guzzling a whole bottle of Lillet mixed with citrus juice and 2 bottles of bubbly over the course of the evening, thinking they were getting wasted when in reality they each only drank the equivalent of a mimosa or two.

    Sparkling Citrus, Lillet & Prosecco Punch in jug

    Our wild evening ended at about 9:30 pm, when, exhausted from too much Just Dance, we called it a night. I guess that's how we roll these days.

    Sparkling Citrus, Lillet & Prosecco Punch with orange slice

    I couldn't wait to mix up another batch of these, and this past Monday was the perfect occasion. My dear friend Amelia came over to celebrate the end of her job before her impending move across the country in 2 short weeks. Amelia has been my very close friend for the past 10 years, ever since we worked together at a small organic bakeshop on Potrero Hill, and I can't imagine what life will be like when she leaves.

    Sparkling Citrus, Lillet & Prosecco Punch in wide glass

    Cocktails were in order. But not-too-boozy ones, since we were day-drinking. Sparkling Citrus, Lillet & Prosecco Punch to the rescue.

    Sparkling Citrus, Lillet & Prosecco Punch in glasses on table

    This drink gets sweetness from Lillet, blood orange, and tangerine, tartness from grapefruit and lemon (Meyer and regular, if you've got 'em), and a sparkle party from Prosecco. Don't skip the citrus rounds and wedges in the drink – their bitter skin and pith infuse an extra layer of flavor.

    three glasses of Sparkling Citrus, Lillet & Prosecco Punch

    This pretty pink drink would be just the thing for any wintery festivity (Galentine's Day anyone?), the bright colors and flavors bringing a bit of sunshine into these dark months.

    people holding glasses of Sparkling Citrus, Lillet & Prosecco Punch
    sliced fruit

    More Wine Cocktail Recipes:

    • Sangrìa Verde {Vinho Verde, Cucumber, Melon, Mint, Basil + Lime}
    • One for the Money Cocktail {Cocchi Americano, St. Germain, Prosecco, Lemon, and Cardamom-Saffron Tincture}
    • White Nectarine Prosecco Sangría with Ginger & Elderflower
    • Zinfandel Grape, Rosemary + Gin Crush

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this prosecco punch recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Sparkling Citrus, Lillet & Prosecco Punch
    5 from 1 review

    Sparkling Citrus, Lillet & Prosecco Punch

    Print Recipe Pin Recipe
    Fresh citrus juice, Lillet Rosé and prosecco make a pretty punch for winter months with notes of floral, sweet, and bitter to please all palates. 
    Alanna Taylor-Tobin
    Prep Time: 10 minutes minutes
    Total: 10 minutes minutes
    Servings: 4 servings

    Ingredients

    • 1 cup strained citrus juice (I used 1 each: Meyer lemon, tangerine, blood orange, pink grapefruit, plus a squeeze of regular lemon juice to sharpen the flavors)
    • 1 cup Lillet Blanc or Lillet Rosé
    • 1-2 cups prosecco or other dry sparkling wine
    • ice
    • citrus rounds and wedges, for garnish
    Prevent your screen from going dark

    Instructions

    • Combine the citrus juice, Lillet and 1 cup of the prosecco in a large pitcher half-filled with ice cubes and some citrus rounds and wedges. Give a good stir and taste for balance, adding more lemon or grapefruit if the drink is too sweet, more Lillet or blood orange if you want more sweetness. Strain or scoop into cups and serve with ice or without. For extra sparkle, top off glasses with an extra pour of prosecco.

    Notes

    Double or triple the recipe if serving a crowd, or make smaller portions to order by shaking 2 ounces each citrus juice and Lillet with ice, straining it into glasses, and topping with chilled prosecco and a citrus round.
    For a lighter drink, or if you don't wish to crack a bottle of bubbly, serve the citrusy Lillet over ice with a pour of sparkling water.
    Nutritional values are based on one of four drinks.

    Nutrition

    Calories: 86kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 9mgPotassium: 228mgFiber: 1gSugar: 7gVitamin A: 125IUVitamin C: 31mgCalcium: 17mgIron: 0.6mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    cat and Sparkling Citrus, Lillet & Prosecco Punch

     
     

    You might also like...

    WinterLemon
    « Cheesy Baked Pasta with Chard {gluten-free}
    20-Minute Hazelnut No-Bake Brownies (GF & vegan) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Comment & Rate this Recipe Cancel reply

      I love reading your comments, reviews, and questions! If you enjoyed this recipe, please consider giving it a star rating when you post a comment. These help people discover my recipes online. Thank you for your support and for being part of The Bojon Gourmet community!

      xo, Alanna

      Your email address will not be published. Required fields are marked *

      Rate this recipe after you've made it:




    1. genevieve @ gratitude & greens says

      February 04, 2016 at 6:10 am

      I am SUCH A LIGHTWEIGHT I don't even think I could handle this drink. Maybe over the course of 3 hours. But this looks so beautiful and sounds delicious, and if my wedding had to have a signature drink, it would probably be this one because I love all the flavours going on here!

      Reply
    2. sam says

      February 04, 2016 at 6:50 am

      Sp pretty and has me craving a nice cocktail

      Reply
    3. Angela - Patisserie Makes Perfect says

      February 04, 2016 at 6:59 am

      This looks gorgeous and is so pretty - is lillet blanc like vermouth? Can you replace it with Martini bianco? I only ask because I have that in the alcohol cabinet :-)

      Reply
    4. Jill Silverman Hough says

      February 04, 2016 at 9:46 am

      You had me at "sparkling." :)

      Reply
    5. Fernando says

      February 04, 2016 at 10:27 am

      I wonder what kind of deliciousness one could create with lillet when it comes to desserts. Fruits poached in Lillet sounds like a tremendous dessert to partake in.

      Reply
      • Alanna says

        February 04, 2016 at 10:56 am

        Yusssss!

        Reply
    6. Katrina says

      February 04, 2016 at 11:14 am

      Adding Lillet blanc or rosé is and awesome addition! This sounds wonderful!

      Reply
    7. Caterina Snyder says

      February 04, 2016 at 1:15 pm

      The colours! So beautiful!

      Reply
    8. Tessa | Salted Plains says

      February 04, 2016 at 1:46 pm

      Fellow lightweight over here...I swear, each time I drink I'm a lighterweight than the time before!! 33 yrs must be hitting me faster than I thought. ;) But, I do so love Lillet and what you have done here with all the beautiful citrus. Just gorgeous, Alanna!

      Reply
    9. Becky Hardin | The Cookie Rookie says

      February 04, 2016 at 2:16 pm

      THESE PHOTOS!!! Oh so stunning

      Reply
    10. aida mollenkamp says

      February 04, 2016 at 4:16 pm

      I'm with you about being a lightweight now, which is why I love a good low octane cocktail. This one is particularly gorge!

      Reply
    11. Marisa Bergamasco says

      February 05, 2016 at 6:34 am

      My dear!!
      That cat is always tasting your creations!!! I envy him!!
      Great post! Congrats!!
      Hugs from Buenos Aires!
      Marisa

      Reply
    12. sue|theviewfromgreatisland says

      February 05, 2016 at 10:56 am

      Could this be any prettier? I adore Lillet :)

      Reply
    13. Ellie | fit for the soul says

      February 05, 2016 at 3:39 pm

      Eeeek! Dang, this looks sooo refreshing and beautiful. I love those colors and I still need to get my butt somewhere and find me some blood orange. I just can't postpone that anymore and it's wrong ;)

      Reply
    14. Jennifer Farley says

      February 05, 2016 at 4:27 pm

      I am a TOTAL lightweight. But I always think of this as a good thing. I'm a cheap date! This looks fantastic.

      Reply
    15. Gaby Dalkin says

      February 05, 2016 at 10:44 pm

      The drinks themselves are stunning, and the photography is even more beautiful! Cheers to Galentine's Day!

      Reply
    16. Megan {Country Cleaver} says

      February 08, 2016 at 2:39 pm

      I love the idea of making this for a crowd! And those colors - it looks like a sunset!

      Reply
    17. Laura (Tutti Dolci) says

      February 10, 2016 at 1:48 pm

      How gorgeous is this punch, and just perfect for the mild spring-like days we've been having!

      Reply
    18. Lily | Kale & Caramel says

      February 11, 2016 at 9:56 am

      Me too! I'm the biggest of lightweights around. And this is my DREAM drink. How'd you know? I want a pitcher, please. Or, um, maybe just a glass. So I can stay alert for our Galentine's festivities!

      Reply
    19. Jules says

      February 16, 2016 at 9:40 am

      There's something about marble and citrus fruits that will always catch my eye. The photos look amazing! I would down a pitcher in two minutes haha it looks super refreshing.

      Jules.- thekiwidiaries.com

      Reply
    20. Maria DiGiovanni says

      March 07, 2019 at 12:09 pm

      I love this idea and I'd love to serve it at my wedding! Is there a recommended juice to use for very large batches? We won't be able to hand juice that lovely combination for the whole party, lol!

      Reply
      • Alanna says

        March 07, 2019 at 12:27 pm

        Aw I'm so honored you're planning to serve this at your wedding! And totally don't juice citrus by hand hahaha. I bet you could use equal parts tangerine and grapefruit juices to good effect. If you can find fresh-squeezed at your grocery store, that will have the best flavor. Maybe try a small test batch before the big day? Please let me know how it turns out!

        Reply

    Primary Sidebar

    Welcome

    I'm Alanna, a recovering pastry chef and award-winning cookbook author. I love sharing well-tested, from-scratch recipes for your favorite desserts and sweet treats made (undetectably) gluten-free with alternative flours. Because everyone deserves to eat good food. Bojon appétit! About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh From the Blog

    • Gluten-Free Rhubarb Muffins with Almond Flour Streusel
    • Fresh Strawberry Rhubarb Pie in a Tender Gluten-Free Crust
    • Moist Gluten-Free Zucchini Bread with Almond Flour
    • 20-Minute Buckwheat Pancakes, But Make Them Floofy

    Reader-Favorite Gluten-Free Recipes

    • Thick & Chewy Gluten-Free Chocolate Chip Cookies
    • Super Moist Chocolate Cake with Coconut Flour
    • Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    • Soft & Chewy Almond Flour Oatmeal Cookies

    Gluten-Free Baking Basics

    • Beginner’s Guide: Baking with Gluten-Free Flours
    • Tender & Flaky Gluten-Free Pie Crust
    • Gluten-Free Tart Crust with Almond Flour
    • 5-Minute Mascarpone Whipped Cream

    Footer

    This favorite springtime recipe made the cover of This favorite springtime recipe made the cover of my cookbook Alternative Baker so it has a special place in my heart … and stomach because I ate so much of it! 

It starts with a flaky gluten-free crust made with sweet rice, oat, and millet flours filled with loads of fresh strawberries and rhubarb. 

The cut-out top crust is fun to make and prettier than a traditional lattice IMHO. 

I just shared the recipe on TBG. Comment “recipe please” and I’ll send it to you. 

Bojon appétit my sweets! 👩🏻‍🍳

#glutenfreepie #glutenfreebaking #strawberryrhubarb #rhubarbrecipes 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-pie/
    Just popped the recipe for these GF rhubarb streus Just popped the recipe for these GF rhubarb streusel muffins on TBG. Comment "recipe please" and I'll DM it to you! 

This one's dedicated to my amazing husband Jay, a.k.a. chief bottle-washer at TBG and best cat dad ever. 😻

Jay did not have a sweet tooth when we first started dating and he also didn't want any cats. Fast-forward a couple of decades and he hoards rhubarb muffins and falls asleep with two fuzzy fourteen-pounders purring on his lap each night. 

It's no wonder he didn't want to let these muffins go. They're moist and tender, loaded with jammy rhubarb, and topped with spice-kissed brown sugar streusel. A blend of almond, oat (or sorghum), and sweet rice flours makes them tender and sneakily gluten-free. 

As for why Zeppo and Hank choose him instead of the die-hard cat lady with the soft lap – that's one of life's great mysteries. 

Bojon appétit, my sweets!

#glutenfreemuffins #rhubarbrecipes #glutenfreebaking #almondflourrecipes #rhubarbmuffins 

https://bojongourmet.com/gluten-free-rhubarb-muffins/
    I’m always on the hunt for bold, creamy plant-ba I’m always on the hunt for bold, creamy plant-based cheeses so I did a happy dance when I spotted @miyokoscreamery Jalapeño Plant Milk Cheese Spread at my local Nugget Market! #ad 

It’s the perfect match for these extra-crunchy cassava flour crackers—naturally dairy-free, gluten-free, and full of toasty seeds. The combo? Snacking magic.

I’m seriously impressed with the flavor and texture of this spread—spicy, creamy, and totally scoopable. Highly recommend picking some up at Nugget Market and giving this duo a try! 

Want the cracker recipe? Comment “recipe please” and I’ll send it your way.

#dairyfree #miyokoscreamery #sponsored #cassavaflour #glutenfreebaking

https://bojongourmet.com/paleo-crackers-cassava-flour-grain-free/
    Sunday forecast: 100% chance of pancakes! 🥞☀️

These buckwheat pancakes are everything I want on a slow morning: tender, floofy, and full of deep, toasty flavor from dark buckwheat flour (I love using @arrowheadmills which is certified #glutenfree).

They're easy to whip up with a few pantry staples:
🌾 dark buckwheat flour
🍚 sweet rice flour
🥄 baking powder & baking soda
🧂 salt
🥚 egg
🥛 Greek yogurt + milk (or plant milk)
🍁 maple syrup
🧈 butter

Crisp edges, moist middles, serious cozy vibes. 

✨ Comment "recipe please" and I'll send you the full recipe!

#buckwheatpancakes #glutenfreepancakes #glutenfreebreakfast #glutenfreebrunch #buckwheatflour

https://bojongourmet.com/buckwheat-pancakes/
    I just scored a bunch of rhubarb from my mother-in I just scored a bunch of rhubarb from my mother-in-law's garden, so I knew it was time to share this gluten-free strawberry rhubarb crisp!

The sturdy crumble topping uses a unique mixing method: a beaten egg gets rubbed with the dry ingredients, sprinkled over the fruit, and drizzled with a stick of melted butter. Made gluten-free with sweet rice and oat flours, the texture ends up similar to a crisp-chewy oatmeal cookie.

The crunchy topping soaks up the juices from crimson strawberry rhubarb compote and the whole thing tastes like spring in a bowl. Sweet-tart deliciousness.

Comment "recipe please" and it will be DMed to you via magic. 

Bojon appétit, my sweets! 

#strawberryrhubarb #glutenfreebaking #oatflour 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    ✨ This lemon tart makes you feel like a fancy Fr ✨ This lemon tart makes you feel like a fancy French pastry chef — but it’s secretly super easy. 

Press-in almond flour crust, 15-minute lemon curd, and voilà: dessert flex achieved. 🍋💛

Want the recipe? Comment “recipe please” and I’ll DM it to you via ✨magic✨.

#glutenfreebaking #lemontart #easyfrenchdessert #almondflourrecipes 

https://bojongourmet.com/gluten-free-lemon-tart-almond-flour-crust/

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Gluten-Free Cookies & Bars

    • Gluten-free chocolate chip cookies
    • Gluten-free oatmeal cookies
    • Tahini chocolate chip cookies
    • Almond flour oatmeal cookies
    • Gluten-free matcha cookies
    • Gluten-free ginger molasses cookies
    • Gluten-free lemon bars

    Gluten-Free Cakes & Toppings

    • Coconut flour chocolate cake
    • Gluten-free sponge cake
    • Gluten-free lemon olive oil cake
    • Cream cheese frosting
    • Peanut butter frosting
    • Mascarpone whipped cream
    • Vegan chocolate ganache

    Almond Flour Recipes

    • Almond flour apple crisp
    • Gluten-free snickerdoodles
    • Gluten-free biscuits
    • Paleo crepes
    • Almond flour tart crust
    • Gluten-free scones
    • Almond flour chocolate cake

    Editorial and Comment Policies.

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    Copyright © 2025 The Bojon Gourmet.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.