These raspberry bellinis are made with a cheat’s sorbet and topped with bubbly.
- Takes 15 mins + freezing
FOR THE CHEAT’S RASPBERRY SORBET
- 500g frozen raspberries + extra
- 125ml cold apple juice
- 2 x 750ml chilled bubbly
- 10 mint sprigs
- For the sorbet, blitz the ingredients until smooth. Serve immediately or store in the freezer.
- To serve, place a scoop of sorbet into 10 small flutes. Top with bubbly, extra raspberries and mint
sprigs. Serve immediately.
Make the sorbet a week or two in advance. Leave to stand at room temperature to soften for about
30 minutes before serving.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: May, 2018