Strawberry Bellini with fresh strawberry purée, a touch of citrus, and cold sparkling wine poured when the morning finally starts to feel human again.
Strawberry Bellini, A New Year’s Brunch Tradition, Easter too.
There’s something tender about New Year’s morning. Not the night before, the noise or the promises, but the hours after. The light coming in at sunrise, when voices are lower. People moving through the kitchen like they’re still deciding who they want to be this year.
This strawberry bellini belongs there. Not complicated, or demanding, just bright enough to feel awake and gentle enough to drink slowly. Fresh strawberry purée, citrus, cold bubbles rising through it all like a reset you will feel. It’s the kind of drink you pour while the coffee’s still brewing and someone’s standing barefoot at the counter, waiting to see what the day asks for.
I like this for New Year’s brunch because it doesn’t try to steer the moment. It meets people where they are. Plates filling quietly and glasses clinking without performing. The sweetness feels expected, the bubbles feel hopeful, and the whole thing says: we’re still here, and that’s enough to start.
Why I Love This Recipe
- Strawberry Bellinis keep brunch gentle after a late night. Fresh fruit, cold bubbles, nothing heavy to push through first thing.
- The purée is smooth, so the sparkling wine is noticed instead of getting buried under fruit.
- Citrus keeps it in balance, not sugary. It tastes like morning, not dessert.
- It’s easy to pour, looks good in the glass, and lets everyone join the day without needing an explanation.
Ingredients
Just the right ingredients, brought together at the right hour.
- Fresh strawberries – Ripe and red, blended down until they give up everything they have. This is what makes the drink, so use berries that taste like something.
- Granulated sugar or simple syrup – Optional and measured by feel. Some strawberries need a little help, some don’t. You decide after tasting.
- Cointreau – Just enough to spotlight the fruit without dragging it into sweetness.
- Fresh lemon juice – A small amount, but it matters. It keeps the purée bright once the bubbles arrive.
- Dry sparkling wine – Prosecco or cava both work. You want something crisp, not sweet, so the fruit stays in front.
How to Make a Strawberry Bellini
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the purée)
Add the strawberries to a blender and let them go until completely smooth. Taste it before you touch anything else. If the berries taste sharp, add a little sugar or simple syrup and blend again, just enough to soften it. Strain the purée through a fine-mesh sieve. This isn’t optional. You want it smooth enough to fold into bubbles without bringing the seeds along for the ride. - Step Two (set the base)
Spoon about 2 tablespoons of strawberry purée into each chilled flute. More if you want it fruit-forward, less if you want the sparkling wine to have presence. I keep it measured so the drink stays light on its feet. - Step Three (round it out)
Add ½ ounce of Cointreau and ½ teaspoon of fresh lemon juice to each glass. The Cointreau adds to the fruit without sweetening it, and the lemon keeps everything on its toes once the sparkling wine goes in. - Step Four (add the bubbles)
Slowly pour in 4 ounces of chilled dry sparkling wine, letting the bubbles accentuate the purée naturally. Give it one gentle stir if you want an even blush, or leave it layered and let it come together as you drink. Serve immediately.
Recipe Tips
This is a simple drink, but mornings like this reward a little attention.
- Taste the strawberries before you decide anything. Some mornings they’re perfect on their own, other days they need a light touch of sugar to soften the edges. Trust your mouth first.
- Strain the purée, even if you’re tempted not to. The seeds interrupt the drink in a way that feels clumsy once the bubbles come on board. Smooth matters here.
- Keep the pour measured. Too much purée crowds the glass and dulls the sparkle. Let the wine stay present.
- Chill the glasses, not the fruit. Cold glass, room-temperature purée, cold wine. That contrast keeps the drink nuanced instead of muted.
- Don’t rush the finish. Pour the sparkling wine slowly and let it lift the strawberry on its own. Stir only if you want everything pink right away.
Make-Ahead Notes
You can take care of the strawberries early and leave the rest for the moment itself.
- Blend and strain the strawberry purée up to a day ahead, then keep it covered and cold so it stays vivid. The flavor will calm down a little, which works in your favor. Let it come to room temperature before serving.
- Chill the glasses and sparkling wine well before you plan to pour. When it’s time, all that’s left is spooning, topping, and letting the bubbles do what they’re meant to do. This is not a drink you assemble fully ahead. It needs the fresh bubbles, the motion, the moment.
FAQs
- Can I use frozen strawberries?
You can, but thaw them completely and drain off excess liquid before blending. Fresh berries give the best flavor and the best texture. - How sweet should the purée be?
Just sweet enough. Taste before adding anything, then adjust lightly. The drink should still feel crisp once the sparkling wine goes in. - Do I have to strain the purée?
Yes. Straining removes the seeds and keeps the drink smooth. It’s the difference between a polished brunch pour and something that feels unfinished. - What kind of sparkling wine works best?
Dry prosecco or cava. You want bubbles that highlight the fruit without adding sweetness or weight. - Can I skip the Cointreau?
You can, but the drink will taste less interesting. The small amount of orange liqueur adds depth and keeps the strawberry from feeling one-note. - How many does this recipe make?
It’s easy to scale. Figure about 2 tablespoons of purée and 4 ounces of sparkling wine per glass, then adjust based on how generous you want to be.
From My Kitchen Notes
- There’s always a moment when the blender stops and the strawberries sit there, fully given over, and it feels like a small decision has already been made for the day.
- Pink drinks change the temperature of a room faster than coffee does. People straighten a little. Someone smiles without knowing why.
- This one gets poured while pajamas are still on. Hair is unanswered. The table is not fully cleared yet.
- Sparkling wine highlights the purée slowly, like it’s teaching it how to be instead of forcing it.
- I’ve noticed no one rushes the first sip. Glasses hang midair longer than usual, as if everyone’s checking in with themselves before continuing. I don’t blame them for thinking about it.
- It’s the kind of drink that doesn’t mark a celebration so much as allow one to happen if it wants to.
- By the time the second glass is poured, conversations have found their way. Not boisterous. Just more honest.
- And when the bottle is empty, the morning hasn’t peaked yet. It’s only just begun.
More Sparkling Drinks for New Year’s Brunch
When the bottle’s open, it’s usually not the last one.
- Grapefruit Pomegranate Gin Fizz – Citrus and pomegranate keep this one crisp, with bubbles that carry it easily through brunch.
- Lillet Rosé Spritz – Light and floral, the kind of pour that keeps the morning table relaxed without slowing things down.
- St. Germain Spritz – Elderflower and prosecco make this feel soft and celebratory, with just enough perfume to give pause.
- Grapefruit Prosecco Cocktail – Fresh citrus and cold bubbles that stay refreshing from the first sip to the last.
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Strawberry Bellini
A light Strawberry Bellini made with fresh strawberry purée, citrus, and chilled sparkling wine. Fun, balanced, and made with brunch in mind, not dessert.
Servings: 2
Calories: 135kcal
Equipment
- Blender or food processor. For puréeing the strawberries until completely smooth.
- fine-mesh sieve Removes seeds for a silky purée that blends cleanly with bubbles.
Ingredients
- 1 cup (150 g) fresh strawberries hulled
- 0 to 3 tsps granulated sugar or simple syrup to taste
- 1 oz (30 ml) Cointreau divided
- 1 tsp (5 ml) fresh lemon juice divided
- 8 oz (240 ml) chilled sparkling wine or prosecco, divided
Instructions
- Add the strawberries to a blender and blend until completely smooth. Taste the purée and add sugar or simple syrup only if the berries are tart, blending again to combine. Strain the purée through a fine-mesh sieve into a bowl to remove the seeds and create a smooth texture.1 cup (150 g) fresh strawberries, 0 to 3 tsps granulated sugar
- Spoon 2 tablespoons of the strawberry purée into the bottom of each chilled champagne flute, adjusting the amount to suit your preferred level of fruit flavor.
- Add ½ ounce (15 ml) of Cointreau and ½ teaspoon (2.5 ml) of lemon juice to each glass.1 oz (30 ml) Cointreau, 1 tsp (5 ml) fresh lemon juice
- Slowly pour 4 ounces (120 ml) of chilled champagne or prosecco into each flute, allowing the bubbles to lift the purée upward naturally. Stir gently once if a uniform color is desired, or leave unstirred for a layered presentation.8 oz (240 ml) chilled sparkling wine
Notes
- Sweetness should be adjusted after tasting the strawberries, not assumed.
- Straining the purée is essential for a smooth, polished texture.
- This drink should be assembled just before serving to preserve carbonation.
Nutrition
Nutrition Facts
Strawberry Bellini
Amount Per Serving (6 oz)
Calories 135
% Daily Value*
Sodium 8mg0%
Potassium 140mg4%
Carbohydrates 12g4%
Sugar 9g10%
Protein 0.5g1%
Vitamin A 90IU2%
Vitamin C 45mg55%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Strawberry Bellini? I’d love to hear how it turned out – leave a comment below and let me know.
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Tyra says
Loved everything about this post and how they turned out. Perfect brunch cocktail.