
Give the Bellini (traditionally made with Prosecco and peach puree) a makeover using fresh raspberries and ginger liqueur. Shake together with a little lemon juice and simple syrup then add to sparkling Rose for a fun and colorful cocktail. Cheers! Raspberry Ginger Bellini.

Ingredients
- 2 tablespoon (1 ounce) domaine de canton (ginger liqueur)
- 1 tablespoon (½ ounce) lemon juice
- 1 tablespoon (½ ounce) grenedine
- 6 tablespoon (3 ounces) chandon rosé or sparkling rosé
- 6 driscoll’s raspberries, plus one for garnish
Directions
In a cocktail shaker half-filled with ice, combine the Domaine de Canton, lemon juice, simple syrup and 4 raspberries. Shake vigorously.
Add Chandon Rose or Sparkling Rose in a champagne coupe glass. Strain shaken contents into glass with Rosé.
Every time that I see something about beets, I think of an old skit from SCTV where the repeated punch line is “B‑b-but, I don’t LIKE beets”.
… have never even bought a yellow one. Of course, I’ve had small amounts of yellow beets on occasion when dining out. Can’t think why I won’t buy them. This sounds delish!
I’ve done a few raw beet salads, but this has that kick I’ve been missing!
beet salad, but have never tried a raw beet.…silly me. Definitely on my to-do list.
Beets are my least favorite vegetable (I hate to admit it…but its true!) However, you make beets look sexy and delicious! Thank you for sharing another dose of inspiration. I hope you are having a great week and are staying warm.
I adore beets! And with a bit of heat, well now you are talking. Hope you have a stunning week!
Nice save 🙂 I’ve never eaten raw beets… will have to give them a try.
I just love it when I see something new, something I have never tried. Eating raw beets is certainly new to me. This preparation is a bit to the right of tender crisp, I’d say! It sounds delightful. I have always loved the earthy (and I mean literally earthy) taste of beets. I suppose they’ve got a terroir that could be recognized by the true afficionado. It’s nice to see you use winter savory too, a most neglected herb.
In a good way. I love the earthy, dirty, taste of beets. And I was trying to come up with a provocative subject line for this taste so…
You actually already turned me on to the marinated beet thing because I made your beet and beet green salad with Moroccan spice a month or so back when my csa delivery blessed me with beets. Love the crunch.
Now, to get my hands on some winter savory!
This is my “emergency” simplified version. GREG
We have fresh corn in Florida. Beet dish is beautiful and I’m sure delicious.