For a refreshing cocktail that’s perfect for Valentine’s Day or any other celebration, try this Raspberry, Pomegranate and Pear Bellini recipe. I’ve also included an option for a non-alchoholic version of this tasty drink.
When it comes to cocktails, if it has fresh fruit and it sparkles, I am going to like it.
Instead of always mixing up my drinks by the book, I often choose to have fun mixing up my own creations. What I make usually depends on what fresh fruit and herbs I already have in my kitchen.
I love fresh raspberries and if I have recently made a jar of fresh raspberry coulis, then you will find me in my kitchen coming up with new ways to consume more coulis.
I drizzle my raspberry coulis on everything — waffles, pancakes, yogurt, ice cream, even my breakfast cereal. It is just so divine.
So one day when I was in the mood for a fun and fruity frozen cocktail, I decided to make something with raspberry coulis.
I adore peach bellinis — but I didn’t have any peaches handy. That day I did have some fresh pears in my fridge. What would happen if I made a Bellini with pears instead of peaches?
I had a batch of raspberry coulis ready to go and I had picked up some pomegranate Italian soda from the grocery store the other day, so that would be it — I would make a Raspberry, Pomegranate, and Pear Bellini.
I wanted a frozen take on my bellini – I like the slushie versions of bellinis.
So I peeled a couple of ripe pears, quartered and removed stems and seeds, rinsed them with some lemon water to keep them from browning, and popped them in the freezer to freeze.
I already had fresh raspberry coulis prepared, but if you don’t have any coulis made, you can make some while your pears freeze.
How To Make Fruit Purees
Or, if you want to just make a quick raspberry puree, add fresh raspberries to a blender, add a dash of lemon juice and a teaspoon of sugar if you wish, and blend. Once pureed, press the mixture through a sieve or strainer to remove seeds.
When making purees with raspberries or blackberries, it is critical to remove the seeds. I know it is a pain, and it is so tempting to skip that step. But trust me. Remove the seeds.
Once your raspberry puree or coulis is ready and your pears are frozen, you can make your pear puree slushie.
Remove pears from the freezer and puree frozen pears in a blender with a teaspoon of sugar. You don’t need to worry about straining pears.
Then it was time to put together my frozen cocktail. To a large cocktail glass, I added a couple of teaspoons of raspberry coulis/puree.
Then I added a large scoop of my frozen pear slushie.
Next, I added a few ounces of pomegranate Italian soda.
And then I topped it off with sparkling wine. (For an alcohol-free version, simply use ginger ale, tonic water, or club soda.)
I garnished my bellini with fresh raspberries and a sprig of mint.
Raspberry, Pomegranate and Pear Bellini Recipe
Raspberry, Pomegranate and Pear Bellini
A refreshing cocktail made with Raspberry coulis, Pomegranate soda, and frozen Pear pure. This recipe also includes an option for a non-alchoholic version.
- 2 ripe pears (peeled and frozen)
- 1 cup fresh raspberries (to make a raspberry puree or coulis and for garnish)
- Pomegranate Italian soda (or sweetened pomegranate juice)
- Sparkling wine or ginger ale (chilled)
- Lemon juice
- Peel ripe pears, cut into quarters and remove stems and seeds.
- Toss cut pears in lemon juice and water to prevent browning, place in a sealed bag or airtight container and put in the freezer for an hour or two to freeze.
- While pears freeze, prepare your raspberry coulis or raspberry puree.
- For a simple and quick raspberry puree, add fresh raspberries to a blender, add a dash of lemon juice and a teaspoon of sugar if you wish, and blend. Once pureed, press the mixture through a sieve or strainer to remove seeds.
- Once your raspberry puree or coulis is ready and your pears are frozen, you can make your pear puree slushie.
- Remove pears from the freezer and puree in a blender with a teaspoon of sugar. You do not need to strain pears.
- To a large cocktail glass, add a couple of teaspoons of raspberry coulis/puree, a large scoop of my frozen pear slushie, a few ounces of pomegranate Italian soda and top with sparkling wine. (For an alcohol-free version, simply use ginger ale, tonic water, or club soda.)
- Garnish with fresh raspberries and a sprig of mint if desired.
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