Virgin Raspberry Bellini

Take a refreshing break with these all-natural thirst quenchers created by chef Adam Goetz's Sample Restaurant of Buffalo, New York's, known for their ever-evolving cocktail list that only uses the best ingredients.


By Chef Adam Goetz

Serves: 1


  • 6 oz fresh grape juice (green and red mixed)
  • 2 oz raspberry purée
  • 1 to 2 oz soda water
  • Frozen grapes for garnish

Add washed green and red seedless grapes to a blender, purée and pass through a sieve. Reserve 6 oz fresh grape juice. Follow procedure with raspberries to obtain 2 oz raspberry purée, which should be poured into a champagne flute. Top purée with the 6 oz grape juice, 1 to 2 oz soda water and a few frozen grapes (in lieu of ice cubes) for a flavorful chill.




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