Known as a Rossini, this Strawberry Bellini recipe is the 3-ingredient, low-ABV cocktail you’ll make all summer long! 

A close up of a strawberry bellini in a glass garnished with a strawberry slice surrounded by more glasses of the bellini and whole strawberries.
Photo Credits: Katherine Irwin

With its beautiful golden-red hue and fresh strawberry garnish, I like to think of Rossini as a Bellini’s sexier cousin! And I’ll be enjoying this easy cocktail for brunch all season, with make-ahead mains like Crustless Quiche and Breakfast Strata (more serving suggestions below). 

The best part? You don’t need a full bar set up to make this refreshing sparkling cocktail recipe. Just strawberries, a touch of sugar, and Prosecco (or sparkling wine of your choice). There’s no overly sweet syrup, and you can make a big batch of the strawberry purée to serve with bubbly water for a non-alcoholic/kid-friendly option.

Ingredients for strawberry bellinis including strawberries, powdered sugar and a bottle of prosecco.

Strawberry Bellini Ingredients and Substitutions

Strawberry bellinis certainly set a celebratory mood, but there are no fancy ingredients involved! You’ll need:

  • Strawberries: I love to use fresh strawberries for this recipe, rather than an overly sweet syrup. Other berries like raspberries could also work. If it’s not strawberry season, use frozen strawberries instead.
  • Sugar: Powdered sugar is easiest because it instantly combines with the strawberries, but granulated sugar would work too. You can always start with less and add sugar to taste.
  • Prosecco: Is perfectly sweet-crisp and bubbly. You can use any sparkling white wine or even rosé. It doesn’t need to be super expensive, but should be pleasant enough to drink on its own. 
Prosecco being poured into a glass with the strawberry puree. This is surrounded by more glasses of the strawberry bellini and whole strawberries.

How to Make a Strawberry Bellini (Rossini)

This recipe could not be easier, just be sure to give yourself at least 30 minutes to chill the strawberry puree. Here are the steps:

  • Make the Strawberry Purée. Reserve 3 whole strawberries for garnish, then wash, hull, and halve the remaining pint. Add to a blender or a food processor with 1 tablespoon of powdered sugar. Purée until smooth. The strawberry puree for the bellinis in the pitcher of a blender.
  • Strain the Strawberry Purée. Pour the strawberry mixture through a sieve into a container or small pitcher. Use a metal spoon (and some patience) to agitate the mixture so just the juice drips through, leaving the seeds. Cover and refrigerate for at least 30 minutes, or overnight. 
  • Make the Bellini. If you’re serving with a strawberry garnish, slice them in half lengthwise, then cut a slit through the bottom so they can rest on the glass. Divide the puree among 6 Champagne flutes or wine glasses (about 1-inch of puree each) and top with Prosecco. Push a strawberry into the side of each glass where you cut the slit to garnish, if you like. Cheers!Four strawberry bellinis in glasses garnished with strawberry slices surrounded by whole strawberries.

Ways to Mix it Up

This is a simple 3-ingredient Rossini cocktail recipe, but you could certainly add your own twist. Some ideas:

  • Add herbs: Garnish with fresh mint or basil. 
  • Make it citrusy: Add a squeeze of lemon juice to the strawberry puree, and/or garnish with a lemon twist.
  • Make it non-alcoholic: Swap the Prosecco for sparkling water, (n/a) ginger beer, or lemon-lime soda. 
A close up of a strawberry bellini in a glass garnished with a strawberry slice on a tray next to another glass of the bellini and whole strawberries.

What to Serve with Strawberry Bellinis 

I love this easy Low-ABV cocktail as a before-dinner toast or even more for a special brunch. Here are some of my favorite brunch ideas to feed a crowd

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5 from 1 vote

Strawberry Bellini (Rossini)

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A close up of a strawberry bellini in a glass garnished with a strawberry slice surrounded by more glasses of the bellini and whole strawberries.
This 3-ingredient cocktail could not be easier, just be sure to allow at least 30 minutes to chill the strawberry purée. For a mixed crowd, serve with non-alcoholic ginger beer or sparkling water. Cheers!
Prep – 10 minutes
Chilling time 30 minutes
Cuisine:
Italian
Serves – 6
Course:
Drinks

Ingredients
  

  • 1 pint fresh strawberries
  • 1 tablespoon powdered sugar
  • 1 (750 ml) bottle Prosecco

Instructions
 

  • Make the Strawberry Purée. Reserve 3 whole strawberries for garnish, then slice off the tops of the remaining pint and add to a blender or a food processor. Add the sugar and purée until smooth.
  • Strain the Strawberry Purée. Pour the strawberry mixture through a sieve into a container or small pitcher. Use a metal spoon (and some patience) to agitate the mixture so just the juice drips through, leaving the seeds. Cover and refrigerate for at least 30 minutes, or overnight.
  • Make the Bellinis. Slice the reserved strawberries in half lengthwise, then cut a small slit through the bottom of each strawberry so you can rest it on the glass. Divide the strawberry puree among 6 Champagne flutes or wine glasses (about 1-inch of puree each) and top with Prosecco. Push a strawberry into the side of each glass where you cut the slit to garnish. Cheers!

Video

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oilshoneyjams, and spices.
  • You can also use granulated sugar, but powdered sugar is easier to combine with the strawberries. You can start with less sugar and add as needed if you’re working with extra sweet strawberries.

Nutrition

Calories: 95.3kcalCarbohydrates: 9.8gProtein: 0.7gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 14.2mgPotassium: 230.5mgFiber: 1.6gSugar: 7.5gVitamin A: 9.5IUVitamin C: 46.4mgCalcium: 23.9mgIron: 0.8mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Barbara Reed says:

    5 stars
    So east AND very delicious! Thank you, Suzi.