Bellini Bar

Ingredients

• 2 10-ounce packages frozen raspberries in syrup, thawed
• 1 12-ounce can frozen lemonade concentrate, thawed
• Fresh raspberries
• Lemon slices
• 3 750-ml bottles chilled Prosecco

Directions

• Puree raspberries in blender or processor until smooth
• Strain into 2-cup pitcher, discarding seeds
• Pour thawed lemonade concentrate into another 2-cup pitcher (Raspberry puree and lemonade concentrate can be prepared 1 day ahead.  Cover and refrigerate.)
• Set out lemonade concentrate, raspberry puree, fresh raspberries, and lemon slices with Champagne flutes and Prosecco
• Pour 2 to 4 tablespoons raspberry puree or lemonade concentrate into each Champagne flute (amount will depend on size of glass and personal preference)
• Slowly fill flutes with Prosecco
• Garnish with fresh raspberries or lemon slices

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