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Passion fruit Bellini cocktails
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1 passion fruit
250ml chilled rosé, Champagne or sparkling rosé wine
2 tbsp orange liqueur, eg Cointreau
1. Halve the passion fruit and scoop the flesh and seeds into a small sieve or tea strainer. Remove and reserve a few of these seeds for a garnish. Press the remaining seeds with the back of a spoon to extract the juice then place the juice in the fridge along with 2 Champagne saucers or flutes and leave to chill.
2. Pour the wine (or Champagne) into the glasses then add the liqueur and 1 teaspoon of the passion fruit juice into each glass – the wine will foam rapidly as the passion fruit is added. Garnish with a few passion fruit seeds dropped in just before serving.
Typical values per serving:
This recipe was first published in December 2013.