Good bye 2013 – Welcome 2014: Raspberry Lime Bellini

Raspberry-Lime Bellini |

Like last year, I have the impression that this year also went by like a whirlwind, my inner clock tells me 2013 went by even faster than 2012.

2013 started for me at one of the southern most places in the world, boarding a ferry in Puerto Natales, Chile, on New Year’s eve to drive North through the Chilean Patagonian fjords. Signal flares replaced fireworks and the (deafening) sound of ship horns the count down to New Year – probably my most memorable New Year’s Eve so far.

The year continued like it started – in total I spent 3 months traveling over the course of the entire year. Tons of impressions and many interesting encounters, new gastronomic delights and thousands of photos on the road. I will share some of these encounters with you here in this little space in 2014.

Raspberry-lime puree for Raspberry-Lime Bellini |

I am preparing this Bellini while thinking about all the great memories of 2013. The original Bellini from Venice is made from one part (white) peach puree and two parts Prosecco, Italian sparkling wine. I exchanged the peaches with a raspberries-lime puree. The IBA (International Bartenders Association) states a name for strawberry Bellini (Rossini) but non for the use of raspberries. So I will just stick to the name Raspberry Bellini. For a non-alcoholic version just replace the sparkling wine with sparkling (white) grape juice or pure sparkling water.

I would like to raise my glass of Raspberry Bellini to you!

Cheers with a glass of champagne, a pot of cheese fondue and the New Year’s fireworks over Lake Zurich. Have a great 2014!
Prosit Neujahr mit einem Glas Sekt, einem Topf Käsefondue und dem Neujahrsfeuerwerk am Ufer des Zürichsees. Auf ein grossartiges 2014!

Raspberry-Lime Bellini |

Raspberry-Lime Bellini |

Ingredients (for 6 cocktails):
200 g frozen raspberries (or fresh ones)
Juice of 1 lime (roughly 50 ml)
2 tbsp honey, or more to taste
600 ml Brut* Prosecco, chilled (or any other Brut sparkling wine such as Cava or Champagne)

*Brut means that the sparkling wine contains very little sugar, less than Extra Dry.

1) Thaw the frozen raspberries. I let them sit in a bowl on the counter for 2 hours.
2) Puree raspberries and add lime juice. Sweeten with honey according to taste. The raspberry puree should still be tart. Strain puree through a finely meshed sieve to remove the seeds. You can keep the puree in a closed container in the fridge for a couple of days.
3) Scoop 3 table spoons of puree in each champagne flute and gently add 100 ml sparkling wine each (Careful, there can be a lot of foam). Gently stir the Raspberry-Lime Bellini

For a non-alcoholic version just replace the sparkling wine with sparkling (white) grape juice or pure sparkling mineral water.

Himbeer-Limetten Bellini |

Zutaten (für 6 Cocktails):
200 g gefrorene Himbeeren (oder frische)
Saft einer Limette (etwa 50 ml)
2 EL Honig oder mehr, je nach Geschmack
600 ml Brut* Prosecco, gekühlt (oder ein anderer Brut Schaumwein wie Cava oder Champagner)

*Brut bezeichnet Schaumweine mit sehr wenig Zuckergehalt, noch weniger als Extra Dry.

1) Die Himbeeren auftauen. Ich habe sie etwa zwei Stunden in einer Schüssel auf der Arbeitsfläche stehen lassen.
2) Die Himbeeren pürieren und den Limettensaft hinzufügen. Nach Geschmack mit Honig süssen. Das Himbeerpüree sollte noch säuerlich schmecken. Das Püree durch ein engmaschiges Sieb drücken um die Kerne zu entfernen. Das Püree hält sich 1-2 Tage in einem geschlossenen Behälter im Kühlschrank.
3) In jedes Champagnerglass 3 Esslöffel Himbeerpüree geben und vorsichtig 100 ml Schaumwein hinzufügen (Achtung es kann sehr schäumen). Vorsichtig umrühren und fertig ist der Himbeer-Limetten-Bellini.

Für einen nicht-alkoholischen Drink einfach den Schaumwein durch sprudelnden (weissen) Traubensaft oder durch sprudelndes Mineralwasser ersetzen.

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