Brighten up your brunch table with this easy strawberry bellini. It takes no time to make and is fresh, colorful and the perfect springtime sip. This post is sponsored in conjunction with #BrunchWeek. Thanks to the sponsor companies who provided product samples; opinions remain my own.
These days, I don’t tend to have a drink other than coffee if we go out for brunch, but that certainly wasn’t the case pre-kids. While far from always, I could definitely be tempted by a brunch cocktail now and then. Drinks like mimosas and bellinis are also great when you want something with less alcohol but still a little fancy-feeling later in the day, and this strawberry bellini is a tasty spring/summer variation. So much so, I might have to try them more often.
What’s the difference between a mimosa and a bellini?
You might be looking at the ingredients and thinking this looks kind of like a mimosa. Well, that’s not surprising as they are very similar. Traditionally a mimosa is orange juice + champagne and a bellini is peach puree + prosecco.
Now once you get in to changing up the fruit (like my persimmon apple cider mimosa, too), you could argue that the specific sparkling wine is irrelevant. Technically, champagne and prosecco aren’t just sparkling wines from different countries, they are made from different grapes, so true connoisseurs may be able to tell the difference.
Personally, I’d say go with what you prefer, as well as considering your budget, with cava, prosecco and champagne all being good options. I would just recommend ‘brut’, the driest form whichever you choose.
Tips for a perfect strawberry bellini
When a drink has only two ingredients, there’s not much to it, of course, but a couple tips:
- make sure your strawberries are ripe, but not overripe – seems obvious, but you want the best flavor;
- strain the strawberries after you puree them – any seeds that get through become kind of gritty in the bottom of your glass;
- add the sparkling wine slowly – the puree seems to make it extra bubbly, I found;
- stir gently – they won’t naturally mix, but the puree will hold in suspension after mixing. You just don’t want to mix out the bubbles.
You’ll find this strawberry bellini a beautifully colored, as well as flavored, elegant drink that’s perfect for brunch or really anytime. Easy to make, and definitely easy to enjoy.
This strawberry bellini is a simple twist on the classic and the perfect way to brighten your brunch table.
- 8 oz strawberries 225g, gives 2/3 cup/160ml puree
- 2 tsp sugar approx, to taste and depending on strawberries, eg Dixie Crystals
- 6 oz prosecco (1 glass, 180ml) approx
Blend the strawberries until smooth then strain through a very fine sieve or cheesecloth to get as many of the seeds out as possible. Add the sugar, half at a time, tasting to see if it's roughly the sweetness you'd want then add more as needed.
Divide the strawberry puree between two glasses, filling up to a little under halfway. Top the glasses with prosecco, a little at a time as it will bubble up a lot. Gently stir to mix and serve.
Note you can make the puree ahead of time and refrigerate a few hours.
This recipe is intended for individuals ages 21 & up. Please drink responsibly.
Take a look at what the #BrunchWeek Bloggers are creating today!
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
Chocolate Caramel Muffins from The PinterTest Kitchen
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
Remember to pin for later!
This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the #Brunchweek posts or entry.