Raspberry Bellinis Recipes
RASPBERRY BELLINI
Learn how to make a delicious Raspberry Bellini! With only three simple ingredients, it's perfect for parties.
Provided by Ginnie
Categories Drinks
Time 5m
Number Of Ingredients 3
Steps:
- Pour champagne into a glass.
- Add raspberry syrup.
- Top with raspberries, the serve immediately. Enjoy!
Nutrition Facts : Calories 160 kcal, ServingSize 1 serving
RASPBERRY BELLINI
Loaded with raspberry flavor and fizzy bubbles, this is the perfect brunch drink. It's not too tart, not too sweet-just right! -Nancy Mueller, Menomonee Falls, Wisconsin
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla., Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.
Nutrition Facts : Calories 270 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein.
RASPBERRY BELLINI
Provided by Giada De Laurentiis
Categories beverage
Time 10m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
RASPBERRY BELLINIS
Provided by Dave Lieberman
Time 5m
Yield 4 drinks
Number Of Ingredients 3
Steps:
- In a small shallow bowl, mash the raspberries with the sugar until sugar is dissolved and mixture is smooth. Pour about a tablespoon of the puree into each of 4 Champagne flutes. Slowly fill each glass with Champagne (careful - it will fizz up) and serve immediately.
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- If you haven’t already done so, place your bottles of prosecco in the fridge to chill. At this time also, defrost your raspberries. You don’t want them to be hot, so I suggest defrosting them at room temp for 2 to 3 hours prior to making the raspberry puree. Or you can gently defrost them in the microwave, being careful that they don’t get hot.
- Drain the defrosted raspberries from any liquid. Add the raspberries to a blender. Pulse the blender, just until the fruit is broken down. Fit a fine mesh strainer over top of a mixing bowl. Pour the blended raspberries over the fine mesh strainer. Due to all the seeds straining the liquid does take a little time. Use a rubber spatula to stir and push the seeds around until most of the puree part has been strained through and the seeds are left behind in the strainer.
- To the bowl of raspberry puree add the agave nectar. Start by adding the 3.5 tablespoons of agave nectar, taste the puree, and then add more agave if needed. A reminder that prosecco is on the sweeter side, so you don’t want the puree to be overly sweet, but you don’t want it to be super tart either.
- Once the raspberry puree is made I do recommend chilling the raspberry puree for at least 2 hours for a super refreshing drink.
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