This Raspberry Pineapple Bellini Recipe is a bright and flavorful libation for any spring celebration.
Last week I was so excited to share my colorful Easter table with you. (I’m even giving away a $150 Amazon Gift Card. If you haven’t entered yet, there’s still time.) In addition to setting my table and serving Egg Hunt Easter Cookies, I also popped a few corks and whipped up this Raspberry Pineapple Bellini.
I’ve always felt that cocktails with a sparkling beverage base, such as champagne, sparkling wine, or Moscato, are a bit special and the perfect thing to serve at Easter, baby/bridal showers, and birthdays.
That’s why I selected this particular recipe as part of my Easter table.
How to Make a Bellini:
A standard bellini recipe is made by combining peach puree and prosecco. Sometimes folks add a splash of peach schnapps for an extra kick and sweetness. In this recipe, however, we are making our own puree of raspberry and pineapple juice for a fun twist.
In a blender, you’ll combine the raspberries, pineapple juice, vanilla extract, and honey until smooth. You can use more or less honey depending on how sweet you like your cocktails.
After straining the seeds from the puree, you’re ready to make your Raspberry Pineapple Bellinis. Because the prosecco tends to foam when introduced to the puree, I recommend assembling everything in a pitcher and serving from there. This will prevent the mess that comes from overflowing glasses.
To garnish, I tossed in a few fresh raspberries. And even though they aren’t needed for stirring purposes, I added in these gold honeybee stir sticks (affiliate link) for their cuteness factor. I purchased them a few months ago and had been looking for a chance to use them. With the honey in this recipe, I thought they were the perfect touch.
That’s it! Your bellinis are ready for you and your guests.
More Spring Cocktail Recipe Ideas:
- Cottontail Martini (Coconut Martini)
- Sangria Rosé
- Strawberry Basil Martini
- Vanilla Pineapple Margarita
- Pineapple Mojito
Here’s what you will need:
2 cups fresh raspberries (plus additional raspberries to garnish)
2 cups pineapple juice
1 teaspoon vanilla extract
2 tablespoons honey
2 (750 ml) bottles prosecco, chilled
Put the raspberries, pineapple juice, vanilla extract, and honey in a blender. Blend until smooth. Strain through a fine-mesh sieve, pressing on the solids with a spoon to extract all of the juice.
Pour the juice into a serving pitcher and top with the prosecco. Allow the foam to settle and stir to combine.
Serve in champagne flutes and garnish with fresh raspberries.
Easy, beautiful, and delicious! What’s not to love about this Raspberry Pineapple Bellini recipe? I hope you enjoy this drink at your next spring celebration. Cheers!