Galentines Strawberry Bellini Bar (Printable)

Elegant bellini bar with fresh strawberry purée, sparkling wine, and flavorful garnishes for a fun festive brunch.

# 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 & 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 Add-Ins

10 - ½ cup peach purée
11 - ¼ cup fresh orange juice
12 - 2 tablespoons elderflower liqueur

# Steps:

01 - Combine hulled strawberries, granulated sugar, and lemon juice in blender. Blend until completely smooth. Adjust sweetness to taste. Strain through fine mesh sieve for silky texture if desired. Refrigerate until service.
02 - Arrange strawberry purée, raspberries, sliced strawberries, mint sprigs, lemon slices, peach purée, orange juice, and elderflower liqueur in individual small bowls or pitchers on brunch table for guest self-service.
03 - Place chilled Prosecco and club soda in ice bucket positioned near beverage station to maintain optimal temperature throughout service.
04 - For each drink, spoon 2 to 3 tablespoons strawberry purée into champagne flute. Pour chilled Prosecco slowly while tilting glass to minimize foam formation. Gently stir to combine.
05 - Invite guests to personalize their bellinis by adding optional peach purée, orange juice, elderflower liqueur, fresh berries, and mint garnishes according to preference.
06 - Present completed bellinis to guests while chilled and effervescent for optimal flavor and presentation.

# Expert Advice:

01 -
  • The DIY setup allows guests to customize their drinks exactly to their preference with various mix-ins.
  • Fresh fruit purée and mint garnishes provide a vibrant, upscale feel with minimal effort.
  • It is naturally gluten-free and vegetarian, making it an inclusive choice for any celebratory gathering.
02 -
  • Prepare the fruit purées up to 2 days in advance and store them chilled to save time on the day of the brunch.
  • When pouring the Prosecco, tilt the glass to a 45-degree angle to keep the foam from rising too quickly.
  • Always check labels on sparkling wine and liqueurs for potential sulfites or additives to inform guests with sensitivities.
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