Raspberry Bellini Recipe


    • 1 package (10 ounces) frozen sweetened raspberries, thawed
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla extract
    • 4 cups chilled prosecco
    • Mint leaves and fresh raspberries, optional


    • Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla.
    • Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.

Test Kitchen tips

  • Make the raspberry puree up to 3 days ahead of time and keep it in the refrigerator so you’ll be ready at a moment’s notice.
  • To keep it kid-friendly, use sparkling apple juice instead of the prosecco.
Nutrition Facts

1 cup: 270 calories, 0 fat (0 saturated fat), 0 cholesterol, 13mg sodium, 25g carbohydrate (18g sugars, 3g fiber), 1g protein.

Originally published as Raspberry Bellini in Taste of Home April/May 2019

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