Spring is in the air here in Florida! On day one of April, the skies are already working on the showers that bring May flowers. Now that I’m post baby and can have a cocktail again, I thought it would be fun to celebrate the season with a sparkly beverage that uses a seasonal mix of blueberry, blackberry, and raspberry.
The first time I’d ever tried a bellini, a traditional peach bellini, was during my summer cocktail series last year and it was amazing. I thought that I would try another, but mix it up for a bit of spring time flare. A bellini is a blend of simple syrup (equal parts sugar dissolved into water), a fruit purée of your choice, and prosecco. Bellinis are the perfect compliment to any brunch, and if you prepare a variety of fruit purées ahead of time, a bellini bar would be super fun at your next bridal or baby shower gathering.
For this recipe, I selected VOVETI, an upscale yet affordable prosecco, perfect for everyday pairing or chic entertaining with friends. VOVETI is a high quality, craft prosecco; only 15,000 cases are produced annually. I’ve tried other proseccos, but the flavor of this particular brand was the perfect ratio of sweet to sparkly and blended well with the mixed berries.
A flavored simple syrup isn’t necessary in this cocktail, since you’re already combining fruit and simple syrup in the cocktail, but while I was making the syrup and had the fruit on hand, I went ahead and made a mixed berry simple syrup for future cocktails. I recommend buying a frozen bag of mixed berries so that you can garnish your bellini with the frozen fruit, keeping it cooler longer.
- 1 16 ounce bag frozen mixed berries
- 1 cup sugar
- 1 cup water
- 1 bottle chilled prosecco sparkling wine
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Optional - to make a mixed berry simple syrup, before cooling add 1/2 cup mixed berries, steep for 5 minutes, strain liquid into a bottle discarding berries. Store in refrigerator up to 2 weeks.
- Puree the berries in a blender with 1/2 cup of simple syrup until smooth. Strain through a fine-meshed strainer into a bowl.
- For each serving, pour 2 to 4 tablespoons of the berry puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with frozen berries and serve.