This slightly tart fruity Bellini recipe will zing you awake. It's the prettiest color imaginable and it makes a brunch instantly fun! You can serve the Bellinis in champagne flutes or in simple Mason jars--be creative! Source: EatingWell Magazine, May/June 2013

Julee Rosso


Ingredient Checklist


Instructions Checklist
  • Puree papaya, pineapple, raspberries, lime zest, mint and ginger in a blender until completely smooth. Add juice and ice and blend until the ice is crushed. If the mixture is too tart for your taste, add 1 tablespoon honey at a time, blending after each addition, until it's as sweet as you like. Refrigerate until chilled, at least 1 hour or up to 1 day.

  • To serve, stir the Bellini mixture and divide among 8 glasses. Very slowly top each drink with wine. Gently stir, if necessary. (You'll have about two-thirds of a bottle remaining; top off drinks as desired.)


Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day or freeze for up to 1 month; thaw overnight in the refrigerator.

Nutrition Facts

142 calories; 0.3 g total fat; 0.1 g saturated fat; 5 mg sodium. 212 mg potassium; 15.2 g carbohydrates; 1.4 g fiber; 11 g sugar; 1 g protein; 559 IU vitamin a iu; 54 mg vitamin c; 22 mcg folate; 25 mg calcium; 17 mg magnesium;