Galentines Strawberry Bellini Bar (Printable Version)

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

# Ingredient List:

→ 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 fluid ounces) 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

# Step-by-Step Instructions:

01 - Combine hulled strawberries, granulated sugar, and fresh lemon juice in blender. Process until completely smooth. Taste and adjust sweetness level as needed. For refined texture, pass through fine mesh sieve. Refrigerate until service.
02 - Position strawberry purée, garnish selections, and optional flavor additions in individual bowls or pitchers across brunch table for guest self-service.
03 - Place chilled Prosecco and club soda in ice bucket adjacent to cocktail station to maintain optimal serving temperature.
04 - Measure 2 to 3 tablespoons strawberry purée into each champagne flute. Slowly pour chilled Prosecco while tilting glass to minimize foam formation. Stir gently to incorporate.
05 - Invite guests to enhance their bellinis with peach purée, orange juice, elderflower liqueur, fresh fruit garnishes, or mint sprigs according to individual preference.
06 - Present freshly prepared bellinis to guests while bubbles remain active and flavors are optimally balanced.

# Expert Advice:

01 -
  • Festive and elegant presentation for group celebrations.
  • Customizable DIY station allows guests to mix their own drinks.
  • Fresh and vibrant ingredients like strawberries, raspberries, and mint.
  • Easy to prepare in just 25 minutes total.
02 -
  • Make the fruit purées up to 2 days in advance and keep them stored chilled in the refrigerator.
  • Always check labels for sparkling wine and liqueurs to identify potential sulfites or additives.
  • Tilting the champagne flute while pouring helps minimize foam and prevents the drink from overflowing.
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