Blackberry and Lime Bellini
Photography by 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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!