Ingredients
Equipment
Method
Step 1: Make the raspberry purée
- Add raspberries, honey (or simple syrup), and lemon juice to a blender.
- Blend until completely smooth.
- For a seedless texture, strain the purée through a fine mesh strainer and discard seeds.
Step 2: Fill the glass
- Spoon 2–3 tablespoons of raspberry purée into the bottom of a chilled flute or coupe.
Step 3: Add sparkle
- Slowly top with chilled sparkling white grape juice or sparkling water.
- Pour gently to preserve the bubbles.
Step 4: Finish & garnish
- Give one gentle stir if desired.
- Garnish with fresh raspberries or a lemon twist.
Notes
🧊 Storage
Raspberry purée can be made ahead and stored in the refrigerator for up to 3 days. ❄️ Assemble mocktails just before serving for best carbonation.🥄 Variations
Peach Raspberry BelliniAdd 2 tablespoons peach purée for a classic twist. Frozen Raspberry Bellini
Blend purée with ice for a slushy version, then top with sparkle. Sugar-Free Option
Skip sweetener or use monk fruit syrup. Vanilla Berry Bellini
Add ⅛ teaspoon vanilla extract to the purée. Pitcher Style for Parties
Serve purée in glasses and let guests top with sparkling juice.
❓ 10 FAQs
Is this alcoholic?No — completely alcohol-free. Does it taste like a bellini?
Yes — light, fruity, and sparkling. Can kids drink this?
Absolutely — it’s family-friendly. What sparkling juice works best?
White grape juice mimics champagne-style sweetness. Can I use frozen raspberries?
Yes — thaw slightly before blending. Is it very sweet?
Lightly sweet; adjust syrup to taste. Can I make a big batch?
Prep the purée ahead and assemble per glass. What glass should I use?
Flutes feel classic; coupes feel modern. Do I need to strain the purée?
Optional — strain for a smoother finish. Is this good for brunch?
Perfect — bright, fresh, and celebratory.
