Blackberry Mint Bellinis
Blackberry and mint puree jazz up bubbly champagne for the perfect brunch cocktail!
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Ingredients
- 6 oz fresh blackberries (You can use frozen and thawed if necessary)
- ¼ cup fresh mint leaves
- 2 Tbsp Dixie Crystals granulated sugar
- 2 750mL bottles of your favorite champagne
- Fresh mint sprigs , for garnish (optional)
Instructions
- Add the blackberries, mint leaves, and sugar to a food processor or blender. Cover and puree until smooth and combined. Allow to sit for a couple of minutes.
- Using a fine mesh sieve over a bowl and a spatula, press the puree through to remove the seeds and fruit pulp.
- Pour ½ ounce of the blackberry mint puree into the bottom of each champagne flute.
- Slowly and carefully, fill each glass with champagne or Prosseco. (Pour carefully so it doesn't bubble over and make a mess!)
- Garnish with a sprig of mint, if desired, and serve. Or hide away in your bedroom closet and drink them all yourself. Whatever you prefer!
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