I learned recently that a Bellini was originally an Italian cocktail made with Prosecco and peach purée. Legend has it that it originated at Harry's Bar in Venice, Italy. 🍑🍾 I should have known. Venice is one of the coolest places that I've ever travelled to.
The food and the drinks in Venice were just as amazing as I imagined they would be. Linguini with clams, margherita pizza, fresh seafood platters and tiramisu - all of it - incredible.
I'm just a little disappointed that didn't know about the infamous Harry's Bar belini before I went to Venice. (The bar is still open, by the way - I checked. 😉). But now that I know that the birthplace of the belini is in Venice - I think I need to go back and make a stop at Harry's Bar.🥂. Until next time, Venice.
A classic belini is made with peach puree and Prosecco and even though I live in the peach state - I've had terrible luck getting good peaches this summer. So, I decided to swap the peaches out for raspberries and make a raspberry belini. Trust me when I tell you that it was just as deliciously refreshing as it looked.
½ cup raspberry sauce
1-2 teaspoon simply syrup
1 Tablespoon lemon juice, freshly squeezed
1 bottle rosé/pink champagne or sparkling wine
Fresh mint leaves
Garnish with fresh raspberries and mint.
The original recipe for this red belini wasn't very sweet. Probably because I chose a dry champagne to pair with my tart fruit instead of a sweet sparkling wine. This may have been the perfect combination for some people but I tend to like my drinks on the sweeter side so I added a teaspoon of simple syrup to my belini. It was just enough to make my raspberry belini the perfect combination of sweet and sour.
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