Description
Fruity, and vibrant, this raspberry Bellini is the perfect cocktail for any celebration, such as Christmas, or New Year’s Eve. Super easy to make, and a current favorite!
Ingredients
- 16 ounces frozen raspberries, defrosted
- 3.5 to 4.5 tablespoons agave nectar
- 2 to 3 750 ml bottles of prosecco
Optional Garnish
- fresh raspberries, if desired
Instructions
- Prepare: 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.
- Make the raspberry puree: 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.
- Sweeten the raspberry puree: 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.
- Chill: Once the raspberry puree is made I do recommend chilling the raspberry puree for at least 2 hours for a super refreshing drink.
- To make the raspberry bellinis: Once everything is nice and chilled, and you are ready to serve your bellinis, add about 2 tablespoons of the raspberry puree to the bottom of a champagne glass. Carefully pour the prosecco over top, only pouring half way up the glass. Allow the bubbles to settle, and then slowly add more prosecco to top off the glass. Use a long, skinny spoon to gently mix the puree into the prosecco without disturbing the bubbles too much.
- Garnish: If desired you can garnish the drink by dropping a few fresh raspberries into the glass. Or, you can slice a slit on the bottom of the raspberry, part way, and place it on the rim of the glass. Repeat this process for as many bellinis as you want to serve. Be sure to keep the prosecco and raspberry puree chilled in between servings.
- Enjoy: Enjoy the bellinis immediately. Cheers!
Notes
Storage: The raspberry puree will keep in the fridge in a jar, or air tight container for up to 4 days. You can easily make that part of the drink in advance from when you plan to serve them.
Serving amount: I say that this recipe makes about 8 to 10 drinks. That is roughly how much raspberry puree you will have, depending on how much puree you use per drink. You will get about 4 drinks per 750ml bottle of prosecco, with possibly a little extra prosecco leftover.
Prep time: The hands on time to make this recipe is really quick: about 15 minutes to make the raspberry puree, and about 2 minutes to make each drink. However, I did not include the hands off time it takes to allow the frozen raspberries to defrost, or the prosecco, and raspberry puree to chill before making the actual drink. So, just keep those few quick steps that need prepping in advance in mind.
