Strawberry Lemonade Bellini
Blend frozen strawberries with lemonade, top with chilled Prosecco, and enjoy a sparkling Strawberry Lemonade Bellini in minutes!
Ingredients
- 3 cups frozen strawberries
- 1 cup lemonade
- 1 750-mL bottle Prosecco or other sparkling wine, chilled
- 4 strawberries (halved)
Instructions
Step 1: Blend the strawberries with lemonade
Toss the frozen strawberries into a tall blender jar, pour in the lemonade, and pulse until the frozen crystals break down into a silky, slightly frothy puree. Work until the mixture is uniformly smooth but still cold — the texture should read icy-smooth, with tiny suspended air bubbles and a saturated magenta-pink color that carries a hint of bright citrus at the edges.
Step 2: Transfer the pureed mixture for pouring
Tip the blended strawberry‑lemon concentrate from the blender into a clear pouring jug or the blender’s own pitcher, scraping the rim with a spatula so no glossy streaks are left behind. The result should be a glossy, viscous liquid with a thin crown of foam on top and a few drip trails down the pitcher; chilled, dense and vividly colored, it’s ready for the sparkling wine.
Step 3: Gently combine with Prosecco in flutes
Working slowly, pour the chilled Prosecco down the side of each flute into the pitcher or directly into the glass so the sparkling wine lifts the strawberry mixture and creates a delicate gradient and effervescent separation. Aim to fill the flute so the strawberry mixture settles mid-to-bottom and the Prosecco crowns the top with tiny streams of bubbles; the textures here are delicate — effervescence meeting a chill, velvety puree.
Step 4: Garnish and serve immediately
Top each flute with a glossy, circular strawberry slice perched on the rim, a tiny green leaf for contrast, and a light froth of foam across the surface. Serve immediately so the layered gradient — deep strawberry red transitioning to a lighter, sunny orange-pink — remains vivid, the bubbles lively, and the glass rim cool with a fine bead of condensation.
Notes
- Keep the Prosecco well‑chilled for best fizz.
- Use a tall blender to avoid splatters.
- Add a splash of orange liqueur for an extra twist.
- Serve immediately to preserve the gradient.
- Store leftover puree in the fridge for up to two days.