Raspberry Peach Bellini Mocktail
Ingredients
- 1 cup peach nectar chilled
- 1/2 cup fresh raspberries plus extra for garnish
- 1 teaspoon fresh lemon juice
- 1 1/2 cups chilled sparkling white grape juice or sparkling water
- Fresh raspberries for garnish
Instructions
- Puree the 1/2 cup raspberries with the lemon juice in a blender until smooth.
- Strain the raspberry puree through a fine mesh sieve into a small bowl to remove the seeds.
- Divide the peach nectar between two champagne flutes.
- Stir 1 tablespoon of the raspberry puree into each flute.
- Top slowly with the sparkling white grape juice, pouring down the side of the glass.
- Drop a fresh raspberry into each glass, then serve immediately while it's still bubbling.
Good to Know
Make the strained raspberry puree up to 2 days ahead and keep it covered in the fridge.