Galentines Strawberry Bellini Bar (Printable)

A vibrant strawberry bellini bar with fresh purée, sparkling wine, and fresh fruit garnishes for a stylish 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 (25.4 fluid ounces) chilled Prosecco or sparkling wine
05 - ½ cup chilled club soda, optional for lighter cocktails

→ Garnishes & 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

# How To Make It:

01 - Combine hulled strawberries, granulated sugar, and fresh lemon juice in a blender. Blend until completely smooth. Taste and adjust sweetness as desired. Strain through a fine mesh sieve for silky texture if preferred. Chill until service.
02 - Arrange chilled strawberry purée, fresh raspberries, sliced strawberries, mint sprigs, lemon slices, and optional flavor additions in small bowls and pitchers on the brunch table.
03 - Place chilled Prosecco and club soda in an ice bucket positioned near the cocktail station to maintain optimal temperature.
04 - Pour 2 to 3 tablespoons of strawberry purée into each champagne flute. Slowly top with chilled Prosecco while tilting the glass to minimize foam formation. Gently stir to combine.
05 - Invite guests to personalize their bellinis by adding peach purée, orange juice, elderflower liqueur, or their preferred fruit garnishes and fresh mint.
06 - Present bellinis immediately while effervescence is optimal.

# Expert Advice:

01 -
  • Your guests become part of the magic—watching someone craft their own cocktail is half the fun.
  • It feels restaurant-quality but takes barely any actual work on your part, leaving you free to actually enjoy the party.
  • Strawberries blur the line between healthy and indulgent in the best possible way.
02 -
  • Strain the purée if you have the patience for it—those tiny seeds can get stuck in your teeth and nobody wants that moment mid-conversation.
  • Cold everything makes the difference; a room-temperature prosecco will ruin what you've built, so treat your ice bucket like it's the most important tool here.
  • Don't make the purée more than two days ahead or it starts to oxidize and taste a bit flat, which defeats the whole sparkling fruit vibe.
03 -
  • If your strawberries aren't as flavorful as you'd hoped, a tiny pinch of vanilla extract or a whisper of almond extract can wake them up without being obvious about it.
  • Pre-chill your champagne flutes in the freezer for at least fifteen minutes—it keeps the drink cold longer and looks incredibly inviting when people pick them up.
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