Proscecco Raspberry Bellini
2-10 OZ. packages frozen raspberries in syrup, thawed
1-12 OZ. can frozen lemonade concentrate, thawed
3 -750-mi bottles of chilled Prosecco
Puree raspberries in blender or processor until smooth. Strain into 2-cup pitcher. Cover and refrigerate.
Set out lemonade concentrate, raspberry puree, fresh raspberries, and lemon slices with Champagne flutes and Prosecco. Pour 2 to 4 tablespoons raspberry puree or lemonade concentrate into each Champagne flutes. Slowly fill the flutes with Prosecco. Garnish with fresh raspberries or lemon slices.Download Printable PDF Back to Recipes Page
Sing . Cook . Eat. Enjoy!
— Andy LoRusso