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Passion Fruit Bellini

From “Happy Days with the Naked Chef” by Jamie Oliver
/ Source: TODAY


Serving 4

  • 10 Passion fruit
  • 1 bottle Prosecco or Champagne, chilled

DIRECTIONS Cut the passion fruit in half and scrape out the seeds whisk hard to loosen the tasty flesh from the fruit, push through a coarse sieve for a minute until you are just left with the seeds pour the juice into each glass. Top up with Prosecco or champagne and stir.

Depending if you like the fresh tartness of the Passion fruit you could put a couple of tablespoons of sugar to soften the sharpness.