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.
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
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.