Friday, April 2, 2010

Raspberry Bellinis

We thought a Raspberry Bellini would be a great cocktail to serve on Easter Day. It's festive, delicious and so pretty. The drink is served chilled in a champagne flute and it is easy to prepare.

Raspberry Bellini
(serves one)
1 tablespoon raspberry syrup
4 ounces chilled Prosecco, Italian sparkling wine
fresh raspberries, for garnish

To prepare the syrup, puree one 6 oz. container of fresh raspberries with 2 tablespoons of sugar and 2-3 tablespoons of water in a food processor and strain to remove the seeds.

Place 1 tablespoon of raspberry syrup into a champagne flute.  Pour in the chilled Prosecco and stir gently. Garnish with fresh raspberries and serve.


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