Strawberry Lemonade Bellini

Make Strawberry Lemonade Bellini: blend frozen strawberries with lemonade and top with chilled Prosecco for a bright, bubbly cocktail.

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 and Lemonade

Combine the frozen strawberries and the lemonade in a blender and process until the mixture is completely smooth and velvety. Work in short pulses if the berries are very frozen so small ice-crystal flecks remain, giving a faint shimmer and chill to the puree; scrape the sides with a spatula as needed. The final texture should be glossy, pourable but slightly thick—more like a frozen nectar than a runny juice.

Step 2: Build and Top the Bellini

Pour the chilled strawberry-lemonade puree into chilled champagne flutes until each glass is about half full, holding the pour steady to keep the surface smooth. Carefully top each glass with cold Prosecco so the bubbling effervescence lifts the strawberry layer slightly and creates a delicate gradient and frothy crown; watch tiny streams of bubbles rise through the translucent liquid as the layers marry.

Step 3: Garnish and Serve

Serve immediately, resting a perfectly halved fresh strawberry on the rim of each flute so its bright red flesh and tiny green leaf catch the eye; allow a slight halo of condensation to form on the glass for a fresh, just-chilled look. The final presentation should showcase a glossy, slightly frothy surface, visible micro-bubbles, and a warm sunny-orange to deep-red gradient, ready to be photographed and enjoyed.

Notes

• Chill the Prosecco and flutes ahead for best bubbles
• Make the puree in advance and freeze for up to 1 month
• Adjust lemonade or add simple syrup to balance tartness