Raspberry Bellini

Fancy a special tipple this Christmas? I do. This year, I shall be making raspberry ‘bellinis’. Simplicity itself: just add a little honey if you like to some frozen or fresh raspberries and warm through in a pan. Crush a bit with a fork. Chill in the fridge and, when you fancy a bellini, pop a spoonful in the bottom of a champagne flute and top up with fizz. Cava is good and on offer everywhere at the moment, although if allergic to yeast, use champers as it is double-filtered and so you are less likely to react. You could also use prosecco. Float a fresh whole raspberry on the top as a garnish if you have some and enjoy. 

For a traditional bellini, mix prosecco and peach juice or puree. Or mango goes well. Use your imagination and have fun!