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Raspberry Bellini

A Bellini is an Italian cocktail made with Prosecco and peach purée, traditionally. It originated at Harry's Bar in Venice, Italy. Many variations exist, but the addition of raspberry purée is a favorite. Make sure to pour Prosecco slowly over raspberry purée. The combination causes the Prosecco to bubble up.


4 drinks

Total Time

10 minutes

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Purée raspberries, sugar, water, and lemon juice in a mini food processor; strain through a fine-mesh sieve, pressing solids to extract as much juice as possible. Discard solids.

Measure 3 Tbsp. raspberry purée into four champagne flutes.

Slowly pour Prosecco over purée to fill flutes by half (Prosecco will fizz up). Stir to combine, then top off flutes with more Prosecco, stirring as needed. Top bellinis with raspberries.

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