Celebrate the return of warm weather! Family and friends will enjoy these Bellini recipes that are perfect for Easter brunch. There is something to satisfy everyone.
Created by Harry Cipriani in 1948, the Bellini is a classic Italian cocktail that combines fruit puree and Prosecco. Many different fruits can be used.
When making Bellini cocktails, keep in mind what fruit is in season and how sweet it is. Also the color scheme that you are going with, as fruit comes in a variety of fun, bright colors. You can use frozen fruit for the puree, but it won't taste as good as fresh fruit. If the fruit isn't as sweet as you would like, add simple syrup or sugar, when making the puree.
You will want to pour the prosecco slowly because the fruit makes the prosecco effervesce more than normal. While the original Bellini recipe doesn't call for any garnish, it's fun to add a few pieces of fruit to the glass before serving.
Stillwaters has the perfect Prosecco for your Bellinis, Carletto, from Italy. A beautiful, and often less expensive comparison to Champagne, Prosecco is a deliciously dry sparkling wine with a crisp acidity, low sugar, and plenty of fruit and character.