Pineapple-Raspberry Bellini


Serves 6 to 8


  • 2 cups raspberries, plus more for serving

  • 2 cups pineapple juice

  • 1 teaspoon pure vanilla extract

  • 1 cup seltzer, chilled

  • 1 (750-milliliter) bottle brut (dry, unsweetened sparkling white wine), chilled

  • Fresh pineapple, for garnish

  • Fresh rosemary sprigs, for garnish


In a blender, blend raspberries, pineapple juice, and vanilla until smooth. Strain into a pitcher through a fine-mesh sieve (pressing on solids to extract liquid). Top with wine, let the foam settle, then top with seltzer and stir gently to combine. Add a few raspberries to each glass, pour, and garnish each with a slice of fresh pineapple and a sprig of rosemary.