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Raspberry Bellini

A vibrant and elegant twist on the classic Italian cocktail, featuring homemade seedless raspberry purée topped with chilled Prosecco. Perfect for brunches and celebrations.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 6 cocktails
Course: Cocktail, Drinks
Cuisine: Italian, Modern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Raspberry Purée Base
  • 2 cups raspberries fresh or frozen
  • 0.25 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 2 tbsp water
Cocktail Build
  • 1 bottle Prosecco 750ml, chilled very well
  • Fresh raspberries for garnish
  • Mint sprigs for garnish

Equipment

  • Small saucepan
  • Fine-mesh sieve
  • Champagne flutes

Method
 

  1. Combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat.
  2. Simmer for 5-7 minutes, mashing berries, until sugar dissolves and fruit breaks down.
  3. Press the mixture through a fine-mesh sieve into a bowl to remove seeds and create a smooth purée. Discard seeds.
  4. Refrigerate the purée for at least 2 hours until completely chilled.
  5. To serve, add 1-2 tablespoons of chilled purée to a champagne flute.
  6. Slowly top with chilled Prosecco, stirring gently to combine.
  7. Garnish with a fresh raspberry and serve immediately.

Notes

Ensure both the Prosecco and the raspberry purée are thoroughly chilled before assembling to prevent excessive foaming and ensure the best taste. For a mocktail version, substitute sparkling white grape juice or club soda for the Prosecco.