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1 h 15 m
“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!”
1 ripe papaya, peeled, halved and seeded
1 cup fresh pineapple chunks
12 fresh raspberries
1 tablespoon lime zest
1 tablespoon fresh mint leaves
2 thin slices peeled fresh ginger ( ¼ inch)
2 cups fresh tangerine juice (from 6-7 tangerines) or orange-tangerine juice
6 ice cubes
Honey to taste (optional)
2 bottles (750-mL) Champagne or sparkling wine
1Puree 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.
2To 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.