From the Chronicle Kitchen
Sips & Apps
Do you pair a favorite app with a choice drink? Tell us about it to win a copy of Sips & Apps and one of Kathy Casey’s cocktail mixers!
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.
Purchase Sips & Apps.
Click here for more great recipes.
Senior Marketing Manager
Drinking the Devil’s AcreSeptember 11th, 2015
Joanne Chang’s Favorite Back to School RecipeSeptember 4th, 2015
Cooking Up a Storm: Recipe for Creole Chicken with OkraAugust 31st, 2015
Southern Soups and StewsAugust 24th, 2015
The Guittard Chocolate CookbookAugust 14th, 2015