Servings: 4

16 oz chilled Ruffino^® Prosecco

2 cups plain or fruit-flavored yogurt

4 cups chopped fresh fruit

Fruit or mint for garnish

Combine yogurt and fruit in a blender; process until smooth.

Pour mixture into glasses, filling 3/4 full.

Top off with Ruffino Prosecco.

Gently stir to combine. Garnish with mint sprig or fruit slice.

Servings: 4

16 oz chilled Ruffino^® Prosecco

12 oz chilled cranberry juice

2 oz triple sec

1 lime

Combine triple sec and cranberry juice.

Pour mixture into glasses, filling 3/4 full.

Top off with Ruffino Prosecco.

Finish with a splash of lime juice.

Servings: 4

16 oz chilled Ruffino^® Prosecco

4 oz pear nectar (or pear juice)

4 strips of orange zest (no bitter white pith)

4 strips of lemon zest (no bitter white pith)

Place two strips of zest into the bottom of each flute.

Pour pear nectar into flute, filling 1/3 full.

Top off with Ruffino Prosecco.

Servings: 4

16 oz chilled Ruffino^® Prosecco

4 cucumbers

4 lime wedges

hot sauce

sea salt

Peel cucumbers and puree in blender.

Strain cucumber juice evenly into 4 glasses.

Top off with Ruffino Prosecco.

Finish with a dash of hot sauce and a pinch of salt.

Gently stir to combine. Garnish with lime.