A delicious Halloween cocktail for Vampires. Raspberry Chocolate "blood" syrup, raspberru puree and Proseco make up this delicious and easy Bloody Bellini
Ingredients
For the Raspberry Chocolate "Blood" Syrup:
1/2 cup (60g) raspberries, fresh or frozen
1/4 cup (50g) sugar
1/2 cup (120ml) water
1 tbsp cornstarch (cornflour) + 1 tbsp water
1 tbsp cocoa powder
For the Bloody Bellini:
1.5 cups (180g) raspberries, thawed if using frozen
1 tbsp lime juice (1 lime)
1 tbsp water
1 tsp cocoa powder
1 bottle of Prosecco
gummy vampire teeth for garnish
Instructions
To make the Raspberry Chocolate "Blood" Sryup:
Put the raspberries, sugar, and water in a small saucepan. Bring to a boil on a medium heat, then reduce to a simmer. Simmer for 5 minutes.
Mix the cornstarch with 1 tbsp of water and pour into the saucepan. Add the cocoa powder and stir to combine. Remove from heat and leave to cool.
Once cooled, strain through a fine mesh sieve to remove seeds.
To make the Bloody Bellini:
Put the raspberries, lime juice, water, and cocoa powder into a blender and blend until smooth. Strain through a fine mesh sieve to remove seeds.
Dip the rim of your champagne flutes into the Raspberry Chocolate "Blood" syrup to coat, spoon a little extra over if it needs help getting some drips going.
Fill each champagne flute about 1/4 full with raspberry puree
Top up with prosecco and garnish with a some gummy vampire teeth
Serve immediately.
Notes
Swap out the prosecco for sparkling grape juice for a fun kid friendly Halloween drink
Left over syrup can be stored in the fridge for two weeks
Calorie information is generated using a third party app and may not be completely accurate, the information should be used for guidance only.
Nutrition Facts
Serving Size1 cocktail
Amount Per Serving
Calories171
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/bloody-bellini/