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!

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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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