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Prepare the strawberry puree: In a blender, combine the hulled and sliced strawberries, granulated sugar, and fresh lemon juice. Blend until completely smooth. Taste and adjust sugar if desired.

For a smoother Bellini, strain the strawberry puree through a fine-mesh sieve into a small bowl or pitcher to remove any seeds. This step is optional but recommended for a refined texture.

Chill the strawberry puree in the refrigerator for at least 15 minutes, or until thoroughly cold. This helps ensure the Bellini stays refreshing.

To assemble the Bellinis, pour about 2 to 3 tablespoons of the chilled strawberry puree into each champagne flute. Adjust the amount based on your preference for sweetness and strawberry flavor.

Slowly top each flute with the chilled sparkling wine, pouring gently to avoid excessive fizz. The wine will mix with the puree, creating a beautiful pink hue.

Garnish each Bellini with a fresh strawberry on the rim of the flute, if desired. Serve immediately and enjoy!


Prepare the strawberry puree: In a blender, combine the hulled and sliced strawberries, granulated sugar, and fresh lemon juice. Blend until completely smooth. Taste and adjust sugar if desired.

For a smoother Bellini, strain the strawberry puree through a fine-mesh sieve into a small bowl or pitcher to remove any seeds. This step is optional but recommended for a refined texture.

Chill the strawberry puree in the refrigerator for at least 15 minutes, or until thoroughly cold. This helps ensure the Bellini stays refreshing.

To assemble the Bellinis, pour about 2 to 3 tablespoons of the chilled strawberry puree into each champagne flute. Adjust the amount based on your preference for sweetness and strawberry flavor.

Slowly top each flute with the chilled sparkling wine, pouring gently to avoid excessive fizz. The wine will mix with the puree, creating a beautiful pink hue.

Garnish each Bellini with a fresh strawberry on the rim of the flute, if desired. Serve immediately and enjoy!
