Raspberries with the tropical aromatic flavours of lychee and mango with prosecco make the perfect refreshing summer bellini.
A Bellini is a cocktail of fruit puree and sparkling wine, champagne or prosecco, invented by the Italians – traditionally peach is used. This concoction was made up by my kitchen buddy Mike at My Food Bag when we had a bit of a party in the office (we love experimenting with new flavours and having a bit of fun at the end of the day!). Make the fruit puree in advance and keep it in a bottle or jug in the fridge for a couple of days (or you can even freeze it in an ice cube tray), then simply pour a bit into everyone’s glass, pop the top off a couple of bottles of champagne, and it’s time to party! Here’s another favourite cocktail of mine – pineapple mojito!
Nutritional info doesn’t include the champagne.
- raspberries (fresh or frozen and defrosted) 2 cups
- lychees 1 can (fruit and juice)
- mangoes 1 can (drained)
- lime juice of 1
- chilled champagne, sparkling wine or prosecco
Puree raspberries, the whole tin of lycheese (fruit and juice), mango pieces (but not the juice) and lime juice, until smooth.
To serve, spoon or pour about 1 1/2 tablespoons of fruit puree into each person’s glass, then top glasses up with champagne, sparkling wine or prosecco, give a quick stir, say cheers and drink!