Sparkling Blackberry Cube Bellinis
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Recipe Intro From christinefiorentino_
'Tis the season for glitz and glam - even when it comes to cocktail hour! These sparkling bellinis made with bubbly Prosecco, Driscoll’s Blackberry cubes, sparkling maple syrup, and edible glitter are serving Gatsby-era energy. Each topped with a frosted candied rosemary sprig, this beautiful winter cocktail is here just in time for your holiday celebrations! Toast another year of gathering around a table together or ring in the New Year in style by serving these Sparkling Blackberry Cube Bellinis. And best of all? Your beillinis will remain chilled by preparing blackberry cubes made with tangy, plump Driscoll’s Blackberries and rich, sweet peach nectar. Cheers to a fabulous holiday season that sparkles with joy, good health, and, of course, gorgeous winter cocktails!
- Recipe Card
Recipe Card
ingredients
- 1 750 ml bottle Prosecco
- 1/2 cup peach nectar
- 3/4 cup water
- 6 Driscoll's Blackberries
- Edible glitter, for rims
- 1/4 cup shimmering maple syrup, (or classic maple syrup)
- 1 1/2 cups cane sugar, divided
- 6 rosemary sprigs
Method
Step 1
Place one Driscoll's Blackberry in each section of a silicone ice tray. Combine peach nectar with ¾ cup water. Pour to cover blackberries (they will rise to the top). Place in freezer overnight, or 5+ hours until frozen.
Step 2
Coat the rim of each coupe glass with maple syrup, and then roll in edible glitter. Use a silicone brush to smooth and spread the glitter, creating a painted gold rim.
Step 3
Place one blackberry cube in each glass. Top with prosecco. Garnish with a Frosted Rosemary Sprig (method below). Serve chilled.
Frosted Rosemary Sprigs
Step 1
Add sugar and 1 cup water to a medium-sized saucepan (you’ll need a wider base to add the rosemary). Bring to a boil, then reduce to simmer. Add rosemary sprigs and continue to simmer until syrup reduces to a thick consistency and coats the rosemary.
Step 2
Pour remaining ½ cup sugar on a dish. Gently roll each syrup-coated sprig in sugar. Place on a parchment lined quarter sheet pan. Place in refrigerator to harden, at least 10-15 minutes. Remove rosemary from refrigerator when ready to use.