There’s something about a Strawberry Bellini that just feels like summer in a glass. Light, bubbly, and packed with the bright flavor of ripe strawberries, it’s one of those drinks that turns an ordinary moment into a little celebration. I’ve made this drink countless times-especially when friends stop by unexpectedly-and it never fails to impress. Whether you’re hosting brunch, toasting at a wedding shower, or simply winding down on the patio, this is one of those cocktails that’s as easy to make as it is to enjoy.
Strawberry Bellini
What You’ll Need
Prep time: 5 minutes
Servings: 1 (easily scaled up)
Glassware: Champagne flute or wine glass
Ingredients
– 2 oz (60 ml) fresh strawberry purĂ©e
– 1 tsp (5 ml) simple syrup (optional, adjust to taste)
– 4 oz (120 ml) chilled Prosecco (dry works best)
– Fresh strawberry or mint sprig, for garnish
How to Make It
- Make the purée: Wash and hull a handful of fresh strawberries. Blend until smooth. If you prefer a silkier texture, strain out the seeds.
- Sweeten (if needed): Taste the purée. If your strawberries are a bit tart, stir in the simple syrup. Start with a small amount-you can always add more.
- Assemble the drink: Spoon or pour the strawberry purée into the bottom of a chilled champagne flute.
- Top with Prosecco: Slowly pour in the Prosecco. Go gently so it doesn’t foam over and you preserve the bubbles. Give it a light stir if needed to blend.
- Garnish: Add a small strawberry to the rim or drop it right in the glass. A mint sprig also adds a fresh pop.
Tips for Success
– Chill everything: Cold ingredients help keep the bubbles lively and the drink refreshing. Pop your glasses in the freezer for a few minutes, too.
– Use ripe strawberries: They should smell sweet and be deep red-underripe berries can make the drink taste flat.
– Pour slowly: It’s tempting to rush, but a gentle pour keeps the fizz from disappearing too quickly.
– Make ahead: You can make the strawberry purĂ©e a day or two in advance. Store it in the fridge in an airtight container. Just give it a stir before using.
Ingredient Swaps
– Prosecco: Swap with sparkling rosĂ© for a pink-on-pink twist, or use sparkling water for a non-alcoholic version.
– Strawberries: You can use frozen ones-just thaw and blend. Or try raspberries, peaches, or mango for something new.
– Simple syrup: Honey or agave syrup work well, too. Just mix with a bit of warm water first to thin it out.
Serving Suggestions
I thought I’d share one of my favorite ways to serve this: alongside a big weekend brunch. It pairs beautifully with:
– Eggs Benedict or smoked salmon toast
– Buttery croissants and fresh fruit
– Soft cheeses like Brie or Camembert
– Light seafood bites like shrimp cocktail or scallops
It’s also a great welcome drink at weddings or showers. Just mix the purĂ©e in a pitcher and let guests top off with Prosecco themselves-easy and interactive.
Variations to Try
Raspberry Bellini
– Use raspberry purĂ©e instead of strawberry. Tart and vibrant-great for a bold twist.
Peach Bellini
– A nod to the original Venetian version. Use ripe peach purĂ©e and follow the same steps.
Mango Bellini
– Tropical and smooth. Mango adds a rich sweetness that’s perfect for summer evenings.
Virgin Strawberry Bellini
– For a no-booze version, use sparkling water or a non-alcoholic sparkling wine. Still bubbly, still delicious.
Storage Notes
– Strawberry purĂ©e: Keeps in the fridge for up to 3 days. You can also freeze it in ice cube trays and thaw as needed.
– Assembled drinks: Best made fresh. Once the Prosecco is added, it loses its fizz if it sits too long.
Common Questions
Can I make a big batch?
Yes! Multiply the purée and have it ready in a pitcher. Let guests pour their own Prosecco to keep things fresh and fizzy.
What’s the best Prosecco for this?
Go for a dry (brut) Prosecco. It balances the sweetness of the strawberries and keeps the drink from being too sugary.
How do I know if my strawberries are ripe enough?
They should be bright red, fragrant, and slightly soft. If they’re pale or firm, they’re probably not sweet enough.
Can I use a blender bottle instead of a blender?
For purĂ©eing, a blender or food processor works best. A shaker bottle won’t break down the berries enough.
What if my drink is too sweet?
Use less syrup or switch to a drier sparkling wine. You can also add a splash of lemon juice to balance it out.
This has been my go-to cocktail for summer nights on the porch-easy to throw together, and always a crowd-pleaser. Whether you stick to the classic or experiment with one of the fruity variations, the Strawberry Bellini is a simple, elegant drink that brings a little sparkle to any occasion.
