Raspberry Bellini
Raspberries give the drink polyphenols and a brighter berry profile, while brut champagne keeps the sweetness lower than dessert sparkling wine. Lemon juice sharpens the flavor and helps keep the balance even with a modest amount of sweetener. The result is a festive glass with berry tartness and a cleaner finish.
Raspberry Bellini works best when the berry part stays smooth and does not overload the sparkling base with extra sweetness.
Place raspberries (90 g), lemon juice (30 g), and erythritol (24 g) into a blender cup. Blend until smooth, then strain if you want to remove the seeds and make the texture softer.
Divide the berry puree between two chilled flutes. Carefully top with brut champagne (300 g), stir gently, and serve at once while the bubbles are still lively.
For a more festive look, reserve a few whole berries from the same raspberry portion for garnish. The drink is best served very cold.
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