RASPBERRY AND MINT BELLINI
Makes: 1 glass
• 1 raspberry
• 2 drops vanilla extract
• 2 small mint leaves, slightly crushed
• Generous 75ml (⅓ cup) white grape
juice
• Generous 75ml (⅓ cup) ginger ale
1 Press the raspberry through a non-metallic
sieve into a champagne glass and add the
vanilla and mint leaves. Half fill with white
grape juice, and then top off with ginger ale.
Serve immediately.
Tip: The grape juice and ginger ale should be
icy cold. Keep the bottles in an ice bucket as
you serve them.
STRAWBERRY AND MINT BELLINI
Make the Raspberry and Mint Bellini,
replacing the raspberry with 1 strawberry.
Handy tip: For a slightly more infused flavor,
let the fruit sit in the white grape juice for an
hour before serving.
STRAWBERRY AND BALSAMIC
BELLINI
Make the Strawberry and Mint Bellini
variation, replacing the vanilla with ¼
teaspoon balsamic vinegar.
Handy tip: Strawberry and balsamic vinegar
is a classic combination — the acidity of
the vinegar accentuates the flavour of the
strawberry.SOFT PEACH BELLINI
Make the Raspberry and Mint Bellini, omitting
the raspberry, vanilla and mint. Purée 1
peeled and pitted peach in the blender. One-
third fills the glass with the peach purée, top
off with the grape juice and ginger ale.LYCHEE AND BASIL BELLINI
Make the Raspberry and Mint Bellini,
replacing the raspberry and mint with 1
lychee and a small basil leaf.Handy tip: Use Thai basil, if possible, since
its common origin with lychees make them
great bedfellows. Don’t forget to crush the
basil very slightly to release the oils.VANILLA AND CHERRY BELLINI
Prepare the Raspberry and Mint Bellini,
replacing the raspberry and mint with 2 ripe
pitted cherries and using 4 drops of vanilla.Handy tip: To make a large quantity, use
940ml (4 cups) each of grape juice and ginger
ale and more fruit.TANGERINE AND MINT BELLINI
Make the Raspberry and Mint Bellini,replacing the raspberry with 1 tablespoon
freshly squeezed tangerine juice.
Serving tip: To garnish, cut the tangerine
into slices, then into quarters and use two in
each glass.PEAR AND FENNEL BELLINI
Make the Raspberry and Mint Bellini,
replacing the raspberry with the juice of ⅛ of
a pear. Garnish with a pinch of fennel frond.Handy tip: Gently roll the fennel between the
palms of the hands to bruise and release its
flavor.PEAR AND GINGER BELLINI
Make the Raspberry and Mint Bellini,
replacing the raspberry with the juice of ⅛ of
a pear. Garnish with a very thin slice of ginger
root.Handy tip: The ginger root needs to be so
thin that it is almost transparent or it will
overpower the pear.- Image and recipes from 1000 Juices, Green Drinks and
Smoothies by Deborah Gray. Published by Apple Press,
an imprint of The Quarto Group (£12.99). Out now.
Served in an elegant champagne glass, this sophisticated sparkling
fruit mocktail makes the perfect welcome drink. The fruit very
subtly infuses the drink, so use the very best you can find.