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

This cocktail mixes fresh raspberry puree with sparkling Prosecco for a fruity spin on the classic Bellini. It’s perfect for brunch, celebrations, or whenever you want a bubbly drink that feels a little special.

John

Prep Time 5

Total Time 5

Serving Size

Equipment

Champagne flutes or wine glasses

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

You can make the raspberry puree up to two days ahead. Just stash it in the fridge and you’re good to go.

Want a stronger raspberry punch? Use more puree. Prefer it lighter? Use less. It’s really up to you.

When making these for a group, prep the puree in advance but wait to add the Prosecco until you’re ready to serve. That way, you don’t lose the bubbles.

Adjust the sweetness based on how sweet your raspberries are or just your mood that day.

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.

Raspberry Bellini Cocktail Recipe