Romeo e Giulietta Rossini


  • 1 tea bag of Romeo & Giulietta green tea (or 2,5 gr of lose leaf tea)
  • Prosecco
  • 3 strawberries
  • 1 tbsp of lemon juice
  • Sugar

    Prepare the Romeo & Giulietta tea in water at a temperature of 85°C with an infusion of 4 minutes. Leave it to cool. Puree the strawberries, the sugar and the lemon juice in a blender. Pour the puree into a glass flûtes and add the iced tea to fill by 1/2; slowly pour Prosecco over the puree.