Strawberry Bellini Brunch Bar (Printable Version)

A fresh and festive bellini bar with strawberry purée, garnishes, and sparkling wine for bright brunch occasions.

# What You'll Need:

→ Strawberry Purée

01 - 2 cups fresh strawberries, hulled and halved
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice

→ Bellini Base

04 - 1 bottle (25.4 fl oz) chilled Prosecco or sparkling wine
05 - ½ cup chilled club soda, optional for lighter cocktails

→ Garnishes and Mix-Ins

06 - ½ cup fresh raspberries
07 - ½ cup sliced fresh strawberries
08 - 6 fresh mint sprigs
09 - 1 lemon, thinly sliced

→ Optional Flavor Add-Ins

10 - ½ cup peach purée
11 - ¼ cup fresh orange juice
12 - 2 tablespoons elderflower liqueur

# How-To Steps:

01 - Combine strawberries, sugar, and lemon juice in blender. Blend until completely smooth. Taste and adjust sweetness as needed. Strain through fine mesh sieve for silky texture if preferred. Chill until service.
02 - Arrange strawberry purée, garnishes, and optional add-ins in small bowls or pitchers on brunch table for guest customization.
03 - Place chilled Prosecco and club soda in ice bucket positioned near bar station.
04 - Spoon 2 to 3 tablespoons of strawberry purée into each champagne flute. Pour Prosecco slowly while tilting glass to minimize foam formation. Stir gently to combine.
05 - Invite guests to enhance their bellinis with peach purée, orange juice, elderflower liqueur, fresh fruit garnishes, or mint sprigs according to preference.
06 - Present prepared bellinis immediately while chilled and effervescent.

# Tips for Success:

01 -
  • It looks impressive enough to feel special but requires zero bartending skills or stress.
  • Everyone becomes a mixologist for the afternoon, choosing their own adventure with flavors and garnishes.
02 -
  • Overblending your strawberry purée makes it warm and breaks down the bright flavor—pulse and stop as soon as it's smooth, then chill immediately.
  • The ratio of purée to Prosecco matters; too much purée and it becomes more dessert than cocktail, too little and you lose the strawberry entirely.
03 -
  • Use a fine mesh sieve even if you think you don't need to—that silky texture is the difference between a good drink and one that feels genuinely luxurious.
  • Keep your Prosecco in an ice bucket the entire time and don't open it until guests are actually ready to drink; cold bubbles matter more than you'd think.
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