Raspberry Bellini


Image via Wikipedia

Fancy a special tipple this Christmas? I do. This year, I shall be making raspberry ‘bellinis’. Simplicity itself: just add a little honey if you like to some frozen or fresh raspberries and warm through in a pan. Crush a bit with a fork. Chill in the fridge and, when you fancy a bellini, pop a spoonful in the bottom of a champagne flute and top up with fizz. Cava is good and on offer everywhere at the moment, although if allergic to yeast, use champers as it is double-filtered and so you are less likely to react. You could also use prosecco. Float a fresh whole raspberry on the top as a garnish if you have some and enjoy. 

For a traditional bellini, mix prosecco and peach juice or puree. Or mango goes well. Use your imagination and have fun!


6 thoughts on “Raspberry Bellini

  1. I shall be expecting to try one of these if I come round …..

  2. […] champagne was fine and your raspberry bellinis were a big hit with all my family!  I had some vegan red and white wine which were both fine and […]

  3. […] Raspberry Bellini (mickirose.wordpress.com) […]

  4. […] Raspberry Bellini (mickirose.wordpress.com) […]

  5. […] & other drinks:  Well, it had to be raspberry bellinis – see Micki’s Christmas blog.  In addition we also made sure we had a few vegan wines to hand.  Other than that I had a […]

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