Ingredients
- 1 cup frozen or fresh raspberries
- 1 teaspoon lemon juice
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 bottle sparkling apple cider
Directions
- If using frozen raspberries defrost first. Place in blender with lemon juice, sugar and about 1/2 cup of apple cider. Blend until super fine.
- Pour through strainer to remove seeds.
- Pour about 4 tablespoons of raspberry puree mixture per champagne glass and fill with remaining apple cider.
Imperial Sugar Insight
Alcoholic Raspberry Bellini recipe can be found here.