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Raspberry-Lemon Bellinis

⏎ All Recipes

Raspberry-Lemon Bellinis

Thawed frozen raspberries may be used in place of the fresh when making the puree; if so, skip the raspberry garnish and top each glass with a wedge or twist of lemon.

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Directions

  1. Combine 1 1/2 cups raspberries and sugar in an Anolon Advanced Umber Saucepan over medium heat. Cook, stirring often, until the raspberries have softened and the sugar has dissolved, 3 minutes. Transfer the mixture to a wire mesh sieve set over a bowl and press on the solids until only the seeds are left. Discard the seeds and chill the raspberry puree 30 minutes.
  2. Stir the lemon juice into the chilled raspberry puree and divide among 6 champagne flutes. Top off each glass with sparkling wine then drop 3 raspberries into each as a garnish.

Ingredients

  • 1 1/2 cups fresh raspberries plus additional for garnish
  • 1/4 cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 (750 ml) bottle dry sparkling wine, chilled

Yield:

6 Servings