Raspberry Bellini cocktails add a refreshing twist to the classic brunch drink. This recipe combines fresh raspberries with sparkling wine for a bright pink beverage that’s perfect for celebrations or just a lazy weekend.
The Raspberry Bellini only needs four ingredients: fresh raspberries, sugar, lemon juice, and Prosecco or Champagne.
The drink’s color is gorgeous—honestly, it’s almost too pretty to drink. Unlike the usual peach Bellini, this version brings a tart kick that plays nicely with the sweet bubbles.
It’s a great pick for weddings, birthdays, or holiday gatherings. And let’s be real, it’s fancy enough for special occasions but easy enough for a random Sunday.
You can whip up this elegant drink at home in under five minutes. The recipe scales up easily, and you can make the raspberry puree ahead of time so you’re not scrambling when guests show up.
Raspberry Bellini Cocktail Recipe
Equipment
- Champagne flutes or wine glasses
- Blender or food processor
- Fine-mesh strainer
- Measuring cups and spoons
- Bar spoon
- Small bowl
Ingredients
- 1 cup fresh or frozen raspberries thawed if frozen
- 1-2 tablespoons sugar or simple syrup adjust to taste
- 1 bottle 750ml chilled Prosecco or other sparkling wine
- Fresh raspberries for garnish
Optional: 1 tablespoon lemon juice for brightness
Optional: 1 teaspoon rose water for floral notes
Instructions
- Prepare the raspberry puree: Toss raspberries into a blender with sugar and lemon juice if you like. Blend until smooth.
- Strain the mixture through a fine mesh strainer into a bowl. Press it with a spoon to get all the juice out and leave the seeds behind.
- Chill the puree for at least 30 minutes in the fridge.
- Pour 1-2 tablespoons of the puree into each champagne flute.
- Slowly add the chilled Prosecco, pouring at an angle so you keep the bubbles.
- Gently stir with a bar spoon. Just a quick swirl to mix in the puree without killing the fizz.
- Garnish with a fresh raspberry or a tiny sprig of mint if you’re feeling fancy.
- Serve right away while it’s still cold and bubbly.
Notes
Must Have Ingredients
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 | Stainless Steel Bar Tool For Making Garnish for Cocktails & Mocktails | Buy On Amazon |
Tasting Notes
The Raspberry Bellini hits you with a bright, sweet-tart flavor that’s both fruity and crisp. That first sip? All raspberry, super fresh.
It’s got this beautiful pink-red color that just looks fun. The texture is smooth, with a light froth on top if you pour it right.
Flavor Components:
- Primary: Fresh raspberry, a little tart
- Secondary: Crisp, dry prosecco
- Finish: Clean, lightly sweet
The acidity from the raspberries and prosecco makes the drink extra refreshing, especially on a warm day. If your raspberries are sweet, you might not even need much sugar.
Temperature matters. If you serve it nice and cold, it stays fizzy longer and tastes way better.
Pairing Suggestions:
- Soft cheeses and crackers
- Brunch favorites like omelets or pastries
- Fresh fruit desserts
Compared to the peach Bellini, the raspberry version has a bolder berry flavor and a bit more tartness. The puree blends right in with the prosecco, so you get a consistent taste from start to finish.
Substitutes
You can try different substitutes if you’re missing ingredients for a Raspberry Bellini cocktail.
No fresh raspberries? Grab frozen raspberries, raspberry puree, or even a bit of raspberry jam. Thawed frozen berries work just fine.
If you’re using jam, add 1-2 teaspoons and thin it out with a splash of water. It won’t be exactly the same, but it’s honestly a solid backup.
Alternative Fruits:
- Strawberries
- Peaches (the classic Bellini pick)
- Blackberries
- Mixed berries
Prosecco Alternatives:
- Champagne
- Cava
- Any dry sparkling wine
- Sparkling water (if you want it booze-free)
For a non-alcoholic Raspberry Bellini, swap out the Prosecco for sparkling water, ginger ale, or a non-alcoholic sparkling wine. It turns into a pretty refreshing mocktail, honestly.
Out of sugar? No problem. Use honey, agave nectar, or simple syrup instead. Just taste as you go since sweetness can sneak up on you.
