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Fresh Raspberry Bellini
Made with fresh raspberry puree, the color is strikingly beautiful. Serve this cocktail at your next brunch or for a leisurely breakfast in bed! Also lovely as an aperitif on a lazy afternoon.
Makes 1 drink
1 tablespoon Raspberry Puree (recipe follows)
1/2 ounce peach schnapps
4 to 5 ounces chilled Prosecco or brut or dry rose Champagne
For garnishing
Fresh raspberry
Place the puree in the bottom of a champagne flute. Add the schnapps, then the Prosecco. Stir with a bar spoon. Garnish with a raspberry.
Raspberry Puree
Makes 1 cup, enough for about 16 drinks
1 pint fresh raspberries or 2 cups frozen unsweetened raspberries, defrosted
1 tablespoon fresh lemon juice
1 tablespoon sugar
Combine the raspberries, lemon juice, and sugar in a blender or food processor and process until smooth. Strain through a fine sieve. If not using immediately, cover and refrigerate, for up to 4 days, until needed.
Tip: If you would like a sweeter drink, add more sugar to the puree.
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Peter Perez
Senior Marketing Manager
This sounds so good–especially during our Seattle Heat Wave! Refreshing and naturally the added kick is welcome.
I’m not that creative…I love to pair a glass of Cava or Prosecco with just about any appetizer. Looks like I need to get more creative with my Prosecco.
My favorite summer drink (well, favorite drink, period) is a Gin Rickey. It pairs well with everything. How about smoked sable or trout on toast or puff pastry with a bit of chive and farmers cheese?
I know I’m a heretic, but we often use Prosecco in place of Champagne. In any case, once you’ve had a Bellini (prosecco and white peach puree) you’ll immediately see the wisdom of recipes with prosecco and fruit!
Cosmopolitan with little fried cheese balls. Not sure why, but the flavor combo really works for me!
And the lucky winner is…AlchemistGeorge! Congrats! You’re the lucky winner of the book + cocktail mix from Kathy Casey’s Dish D’Lish! Happy sipping and apping.