Raspberry Lychee Bellini Recipe

Make the raspberry-lychee purée

Place fresh raspberries, lychee flesh, simple syrup, and lemon juice in a blender or food processor. Pulse until smooth, about 10–15 seconds. If you prefer a very smooth texture, press the purée through a fine-mesh sieve into a small pitcher to remove seeds and fibers, using the back of a spoon to extract as much liquid as possible (yields about 2 oz). Chill briefly if needed.

Prepare glassware

Chill 4 champagne flutes in the freezer for 5–10 minutes or keep them in the refrigerator until ready to serve.

Portion purée

Spoon or pour approximately 0.5 oz (1 tablespoon) of the raspberry-lychee purée into the bottom of each chilled flute. Adjust to taste — use up to 1 oz per glass for a fruitier drink.

Add Prosecco

Slowly top each flute with chilled Prosecco, pouring gently down the side of the glass to preserve bubbles. Fill each glass to about 1/8 inch from the rim (roughly 4–5 oz). Stir very gently once with a bar spoon to incorporate the purée without flattening the bubbles.

Garnish & serve

Skewer a canned lychee and a fresh raspberry on a cocktail pick and rest on the rim of each flute, or drop the whole fruit into the drink. Add a small mint sprig if using. Serve immediately while the Prosecco is lively.