Mix up a batch of these for a small Easter gathering. Or brunch. Or anytime, really. Raspberry Bellinis are the perfect mix of tart and sweet.
Serves | 4 |
- 6 to 8 oz raspberries (fresh or frozen, but thaw first if using frozen), plus more fresh for garnish
- 1 Tbsp lemon juice
- 1 tsp vanilla extract
- 1 750 milliliter bottle sparkling wine
- fresh mint leaves (for garnish)
| Preparation | In a blender or food processor, add raspberries, and process until puréed. Using a fine-mesh sieve, press purée into a bowl, then add lemon juice and vanilla extract. Stir, then divide purée between 4 Champagne flutes. Top each with sparkling wine, then garnish as desired.