Non-Alcoholic Raspberry & Thyme Bellini

Raspberry and Thyme Bellini
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Extracted with permission from The Dry Bar

SERVES 1 | GLASSWARE: COUPE GLASS

The classic Bellini was invented in 1948 by Giuseppe Cipriani at Harry’s Bar in Venice, Italy. Traditionally, it is made with peach, but for this non-alcoholic twist the peach has been replaced with a perfect balance of raspberry and thyme. The fresh fruity flavour of raspberry and fermented tea comes from the kombucha, which mixes with the freshly squeezed lime juice to create a delightful drink. The thyme syrup adds sweetness and a subtle herby note in the background.

Raspberry and Thyme BelliniINGREDIENTS

  • 22.5 ml (¾ fl oz) Thyme Syrup (see below)
  • 30 ml (1 fl oz) freshly squeezed lime juice
  • 125 ml (4½ fl oz) fizzy raspberry kombucha, chilled
  • Fresh thyme sprig, to garnish

INSTRUCTIONS

Pour the thyme syrup, lime juice and kombucha into a coupe glass and stir with a barspoon. Garnish with a thyme sprig.

 

THYME SYRUP

MAKES 350 ML (12½ FL OZ)

INGREDIENTS

  • 200 g (1 cup) granulated sugar
  • 240 ml (8 fl oz) water
  • 3 fresh thyme sprigs

INSTRUCTIONS

Add the sugar and water to a saucepan and bring to the boil. Reduce the heat, add the thyme sprigs and simmer, stirring, until the sugar has dissolved.Remove from the heat and leave the thyme to infuse for 30 minutes.

Strain into a clean sterilized glass jar, seal and store in the refrigerator. Use within four weeks.

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