Galentines Strawberry Bellini Bar (Printer View)

A festive strawberry bellini bar with fresh purée, sparkling wine, and vibrant garnishes for a celebratory brunch gathering.

# 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 (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

# Method Steps:

01 - Combine hulled strawberries, granulated sugar, and lemon juice in blender. Blend until completely smooth. Taste and adjust sweetness to preference. Strain through fine mesh sieve for refined texture if desired. Refrigerate until service.
02 - Distribute strawberry purée, garnishes, and optional flavor additions into small bowls and pitchers. Arrange on brunch table for guest accessibility.
03 - Place chilled Prosecco and club soda in ice bucket positioned near service station.
04 - Measure 2 to 3 tablespoons strawberry purée into champagne flute. Slowly pour Prosecco while tilting glass to minimize foam formation. Stir gently to combine.
05 - Invite guests to enhance drinks with peach purée, orange juice, elderflower liqueur, fresh fruit garnishes, or mint according to preference.
06 - Present completed cocktails immediately while chilled and effervescent.

# Expert Advice:

01 -
  • It looks fancy and Instagram-worthy but requires zero cocktail-making experience, so you'll feel like a pro without the stress.
  • Your guests get to customize their own drinks, which means less work for you and way more fun for them.
  • Fresh strawberry flavor tastes like spring no matter what season it is, and people always comment on how much better it is than store-bought versions.
02 -
  • The ratio of purée to Prosecco matters more than you'd think—too much purée and the drink becomes a thick dessert cocktail, too little and it just tastes like flat wine.
  • If you're making this more than a few hours ahead, strain the purée through a fine sieve to keep it from becoming watery as the strawberry juice separates.
  • Don't skip chilling the glasses and Prosecco—warm components will make the whole thing taste flat and disappointing.
03 -
  • Chill your champagne flutes by filling them with ice while you're prepping—cold glasses make a shocking difference in how the drink tastes.
  • Pour the Prosecco slowly down the side of the glass rather than straight down, which keeps the bubbles alive and the drink from overflowing with foam.
  • Make the strawberry purée with the most fragrant, ripe berries you can find, because the quality of the fruit is literally the entire dish.
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