Blackberry and Lime Bellini
Photography Manja Wachsmuth.
Serves: 6
INGREDIENTS
1½ cups fresh or frozen blackberries, thawed
2 tablespoons icing sugar
2 tablespoons lime juice
chilled sparkling wine
METHOD
Put the blackberries and icing sugar in a food processor and process until smooth.
Strain the purée through a fine sieve into a bowl, discarding the pips. Stir in the lime juice.
To serve: Put 2 tablespoons of purée in each flute and top with sparkling wine.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.