Raspberry Bellini

I didn't have sweetened raspberries, just regular frozen ones so I made sure to add a little sugar as I blended. I really liked this recipe, even though I'm not a huge champagne fan. I probably could have purchased a little bit nicer champagne, but it still tasted good.

I made all the raspberry mixture, poured it into a cup and covered it in the fridge. Then, over the next few days, whenever I wanted a Bellini, I just got a glass, poured a little champagne in it, and added some raspberry mixture. It was a little on-demand cocktail.

• 1 pkg (10 oz) frozen sweetened raspberries, thawed
• 1 Tbsp fresh lemon juice
• 1 tsp vanilla extract
• 4 cups chilled prosecco, sparkling wine, or champagne
• mint leaves and 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 Tbsp raspberry mixture; top with prosecco. Garnish with mint and fresh raspberries if desired. 

Serves 4

Total Time: 10 minutes

Recipe from Taste of Home