Fresh Mango Raspberry Bellini
- 1 cup sugar
- 1 cup water
- 1 mint tea bag
- 1 ripe mango, peeled, pitted, diced
- 1 tablespoon raspberries, refrigerated
- 1 cup Prosecco, chilled
- 1 fresh mango wedge, garnish
- 1 fresh mint sprig, garnish
Takes ,
serves 2.
To make mint simple syrup: combine sugar and water in a small saucepan, heat until sugar melts. Remove from heat, add tea bag and steep 5 minutes. Chill syrup. (Simple syrup can be stored in refrigerator for one month.) In a food processor, puree diced mango until smooth. To assemble, place raspberries in glass. Top with 2 tablespoons mint simple syrup, mango puree and Prosecco. Garnish with mango wedge and mint.
