From the Chronicle Kitchen
Sips & Apps
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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
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.
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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