A light and refreshing cocktail with tangy cranberry and soft bubbles of Prosecco.

  • Serves: 1 person
  • Prep time: 5 minutes
    • Italian
    • Dairy Free

    Berry Bellini

    Recipe Information

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    75ml Prosecco Superiore Valdobbiadene NV

    15ml Specially Selected Crème de Cassis

    3 Fresh blackberries

    3 Fresh cranberries

    1 tsp Mixed spice

    1 tsp Icing sugar


    10ml Cranberry juice


    Sugar Syrup

    1 cup of water


    1 cup of caster sugar


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    Make the sugar syrup – mix the water and sugar in a saucepan and bring to the boil. Stir until the sugar has dissolved and allow to cool. This mixture can be stored in the fridge for up to two weeks.

    Dip the rim of a chilled Champagne flute into the cranberry juice, and then into the icing sugar. Dip again in the cranberry juice, then into the mixed spice and leave to stand.

    Using the back of a spoon, crush the cranberries and blackberries into a thick pulp

    Add the Crème de Cassis, 1 teaspoon of sugar syrup and 1 teaspoon of pulp then top up with Prosecco. Finally, garnish with a cranberry cut halfway through and pushed onto the rim of the glass.

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