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Sunrise Bellini

May/June 2013

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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!


Sunrise Bellini

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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 (1/4 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

Preparation

  1. 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.
  2. 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.)

Tips & Notes

  • 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

Per serving: 142 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 5 mg sodium; 212 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value)

Carbohydrate Servings: 1

Exchanges: 1 fruit


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Recipe Categories

Health & Diet Considerations
Low carbohydrate
Gluten free
Total Time
More than 1 hour
Servings
8 or more
Main Ingredient
Vegetarian, other
Meal/Course
Appetizers
Brunch
Style/Theme
Vegetarian
Type of Dish
Beverages, alcoholic
Ease of Preparation
Easy
Ethnic/Regional
American
Publication
May/June 2013
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