This lemon raspberry bellini is bright and bubbly, with a delicious, gently sweet flavor and citrus kick from the limoncello. It’s perfect for brunch, girl’s night or whatever excuse you choose.
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There’s something a little special about a pink cocktail, don’t you think? True, they are often associated with Valentine’s Day, and this would indeed be a great choice for then.
But even if you feel like one on any other day of the year, the bright color can’t help but get you in a good mood, I think. Especially if it also tastes delicious, of course.
This twist on a bellini takes the classic brunch cocktail and gives it some berry and citrus notes. Neither the lemon nor raspberry is particularly strong, so you still get to enjoy the bubbles too. But the gentle flavors definitely add some brightness that’s perfect any time of day, and any time of year.
Whether you want something light for a warm day, or to brighten up the winter, this is a tasty option either way.
How to make this berry and limoncello bellini
There are two parts to this drink. First, making the raspberry puree and second, putting it all together. You can certainly make the puree ahead of time but you don’t want to make the whole thing as poured sparkling wine will quickly go flat.
When you make the raspberry puree, you have a few choices, and some will depend of your raspberries and preference. Since raspberries can be a bit seedy, I recommend straining the puree to get most of the seeds out.
Also, I suggest you add some sugar to the raspberries to sweeten the drink slightly and bring out the flavor in the raspberries. Exactly how much depends partly on how sweet your raspberries are, and also how sweet your limoncello is, as both can vary. How sweet you like drinks also makes a difference, of course.
If you feel that the sugar isn’t dissolving properly as you mix with the raspberries, you can gently warm the mixture to help things along. This will also bring the juices out of the berries. This does take a little more time, though, and you should cool the mixture before using, so if not needed, don’t bother.
After that, simply mix the raspberry puree, limoncello and lemon juice then add to the bottom of your glasses. Top up with champagne or other sparkling wine and serve.
What’s the difference between a mimosa and a bellini?
If you’ve seen some of my other drinks along these lines, or you just know your brunch cocktails, you’ll know these two drinks are very similar.
Traditionally, a mimosa is champagne and orange juice and a bellini is peach puree and prosecco.
But once you start getting in to using different fruits or juices, and also potentially change up the sparkling wine, things get a little less clear cut. To me, a bellini is generally a little thicker with a fruit puree, while a mimosa uses a fruit juice, or even a simple syrup or liqueur.
Since I’ve started this cocktail with a base of raspberry puree, it feels closer to a bellini. But then, it has a few other additions so it’s certainly not clear-cut. Maybe it should have a completely different name…I’m open to suggestions!
Whatever your thoughts on the name, this lemon raspberry bellini is a pretty and tasty twist on a classic cocktail that’s perfect for so many occasions. Whether it’s for a brunch, Valentine’s day or just because, this bright, fruity cocktail is a great choice.
Try these other sparkling cocktails, perfect for brunch:
- Strawberry bellini
- Blueberry French 75
- Pineapple mimosa
- Plus get more cocktail recipes in the archives.
Lemon raspberry bellini
- 3 oz raspberries 85g, giving approx 1 ½oz (45ml) puree
- 1 tsp sugar (or more as needed)
- 1 tsp lemon juice
- ¼ oz limoncello ½ tbsp
- 3 oz champagne 90ml
- Place the raspberries in a small bowl with the sugar and muddle to release the juices and dissolve the sugar. Add the lemon juice to help the sugar dissolve – do a quick taste to see it is sweet enough (bearing in mind how sweet your limoncello is). If not, add a little more sugar. If the sugar doesn't dissolve, warm the mixture gently until it does then leave to cool.
- Press the mixture through a strainer, holding back the seeds but getting as much liquid out as possible. Add the limoncello to the raspberry mixture, stir gently then pour into the bottom of a champagne flute.
- Top up the glass with champagne, stir slightly to mix then serve.