A festive strawberry bellini bar with fresh purée, Prosecco, and vibrant garnishes for an elegant brunch.
# Components:
→ 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 (750 milliliters) chilled Prosecco or sparkling wine
05 - ½ cup chilled club soda, optional
→ 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 Additions
10 - ½ cup peach purée
11 - ¼ cup fresh orange juice
12 - 2 tablespoons elderflower liqueur
# Directions:
01 - Combine hulled strawberries, granulated sugar, and lemon juice in blender. Process until completely smooth. Taste and adjust sweetness as needed. Strain through fine mesh sieve for refined texture if desired. Refrigerate until service.
02 - Organize strawberry purée, garnishes, and optional flavor additions in small bowls and pitchers on brunch table for guest self-service.
03 - Place chilled Prosecco and club soda in ice bucket positioned near cocktail station to maintain optimal temperature.
04 - Spoon 2 to 3 tablespoons strawberry purée into each champagne flute. Slowly pour chilled Prosecco while tilting glass to minimize foam formation. Gently stir 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 completed bellinis immediately while chilled and effervescent.
