Strawberry Bellinis

by Jennifer

This recipe comes from Cooking Light.

  • 1/4 cup sugar
  • 2 TBS water
  • 3 cups strawberries
  • 2 TBS fresh lemon juice
  • 1 bottle chilled prosecco or other sparkling wine

Combine sugar and water in a small saucepan, bring to a boil over medium heat, then remove from heat and let cool.

Puree sugar syrup, strawberries and lemon juice in a blender,

then strain into a bowl through a fine-mesh sieve, discarding solids.  To serve, pour 3 TBS strawberry puree into a champagne glass and top with prosecco.  Like the limoncello – mint champagne cocktail, it sort of makes a mess of the glass but tastes better than it looks!


One thought on “Strawberry Bellinis

  1. …having just picked 21 pounds of strawberries, this may be in my future! (so far, 9 1/2-pints of jam, 5 pints frozen, 8 pints a little saucy, and a lot eaten!)

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