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Mango and raspberry Bellinis

The classic Bellini cocktail — a divine combination of sparkling wine (normally Prosecco) and fresh peach juice — was invented in the 1940s by Giuseppe Cipriani, founder of the celebrated Harry’s Bar in Venice. The cocktail’s particular shade of pink supposedly reminded Cipriani of the colour of the toga worn by a saint in a painting by Renaissance artist Giovanni Bellini-hence the name.

SERVES 6 VEGETARIAN

1 × 750ml bottle of sparkling wine, such as Prosecco or Cava

For the fruit purée

1 mango, peeled, stone removed and flesh chopped

100g (3½0z) fresh or frozen and defrosted raspberries

3 tbsp lemon juice

4 tbsp caster sugar

6 champagne flutes

1 Place all the ingredients for the fruit purée in a food processor and whiz for 1–2 minutes, then push through a sieve.

2 Mix in a jug or fill glasses with one-third purée and two-thirds sparkling wine, stirring gently to combine. Serve chilled.

VARIATIONS

Mango Bellinis: Purée the flesh of 1 large mango with 3 tablespoons of lime juice and 3 tablespoons of caster sugar, then mix with the sparkling wine, as above.

Raspberry Bellinis: Purée 250g (9oz) fresh or frozen and defrosted raspberries with 5 tablespoons of caster sugar and 5 tablespoons of lemon juice, then mix with the sparkling wine.