Sunrise Bellini

By á-3900

Ingredients

• 1 ripe papaya, peeled, halved and seeded
• 1 cup fresh pineapple chunks
• 12 fresh raspberries
• 1 tablespoon lime zest
• 1 tablespoon fresh mint leaves
• 2 thin slices peeled fresh ginger (1/4 inch)
• 2 cups fresh tangerine juice (from 6-7 tangerines) or orange-tangerine juice
• 6 ice cubes
• Honey to taste (optional)
• 2 bottles (750-mL) Champagne or sparkling wine

Preparation

Step 1

Puree papaya, pineapple, raspberries, lime zest, mint and ginger in a blender until completely smooth. Add juice and ice and blend until the ice is crushed. If the mixture is too tart for your taste, add 1 tablespoon honey at a time, blending after each addition, until it’s as sweet as you like. Refrigerate until chilled, at least 1 hour or up to 1 day.

To serve, stir the Bellini mixture and divide among 8 glasses. Very slowly top each drink with wine. Gently stir, if necessary. (You’ll have about two-thirds of a bottle remaining; top off drinks as desired.)