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.
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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, a brunch cocktail could certainly tempt me 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. This strawberry bellini, also called a "Rossini", is a tasty variation that's perfect for spring and summer. 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 grape varieties. So true connoisseurs may be able to tell the difference.
I tend to call it a mimosa when I'm mainly using juice, and bellini when using a fruit puree (like my lemon raspberry bellini as well).
As for the sparkling wine element, 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 here are a couple tips:
- Make sure your strawberries are ripe, but not overripe. This way you get the best flavor.
- Strain the strawberries after you puree them to remove seeds. Any seeds that get through become kind of gritty in the bottom of your glass.
- Add the sparkling wine slowly. I found that the puree seems to make it extra bubbly.
- Stir gently - the fruit puree and sparkling wine won't naturally mix, but rather the puree will hold in suspension after mixing. But take care, as you just don't want to mix out the bubbles.
You'll find this strawberry bellini is a beautifully colored, as well as flavored, drink that's perfect for brunch, or any time. I can see why they put the Rossini's name to it. Easy to make, elegant, and definitely easy to enjoy.
Like easy cocktails, perfect for brunch? Try these!
- Mexican carajillo (an easy coffee cocktail)
- St Germain gin and tonic
- Blueberry French 75
- Pineapple mimosa
- Pimm's mojito
- Plus check out all the cocktail recipes for more inspiration.
- 8 oz strawberries (8oz gives approx ⅔ cup/160ml puree)
- 2 teaspoon sugar approx, to taste (can exclude if strawberries are sweeter)
- 6 fl oz prosecco 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.
Try these other brunch ideas:
BrunchWeek Breads, Grains, and Pastries:
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
Roast Carrots with Pine Nuts & Feta from Books n' Cooks
Sweet Potato Avocado Toast from Forking Up
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
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
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This post is sponsored in conjunction with #BrunchWeek. 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.