DIY Bellini Bar & a mini spring brunch.
Say hello to my new favorite thing.
A bright and boozy bar!
A bellini bar, to be more exact.
I could not be more in love. It’s ridiculously simple, almost so much so that I’m embarrassed to tell you how to puree fruit. But we’re doing it. And there’s video!
Bellinis usually consist of prosecco and fruit nectar or puree – most notably peach nectar. But since it’s April and I’ll be lucky to find a decent peach before August, I made my own purees with simple syrup for my own darn bellini bar.
make a sweet little puree of your favorite fruit
pour it in a flute
top it off with prosecco, or your favorite sparkling wine or champagne
drink ten of them because they are delicious.
I’m a bit partial to the kiwi version because it’s just so pretty. I’ve given some instructions below (like, add fruit to blender, hit “on” button), but these are highly customizable and I suggest you make your own depending on your mood, the season, what you can find, how much you feel like consuming your emotions via champagne flute and all that jazz.
And then have a little brunch party because that’s life.
A few weeks ago I put together a mini spring brunch with dellalo foods – my local love and favorite store ever. We made a video that will give you a sneak peek of what’s to come – because I’m going to be rambling on about some RIDICULOUS brunch dishes this week. Like… with lobster. Yep.
I want to eat it all.
DIY Bellini Bar
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1 to 2 cups fruit of your choice
- To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture beings to boil. Reduce to a simmer for another minute, then turn off the heat and allow to sit at room temperature to cool. You can do this ahead of time and store it sealed in the fridge. If you make too much, you can easily use it for coffee or cocktails – but I’d rather have more than I need than less.
- Before serving, add each fruit one at a time to the blender to puree. For example, start with the strawberries. Add the strawberries to the blender and blend until pureed, then add in 3 or 4 tablespoons of simple syrup, blending once more. The amount of simple syrup you use is dependent on how sweet and how water dense your fruit is. Taste the puree before adding the syrup and go from there. Keep in mind that prosecco is a dry wine, so it will not add any sweetness. I added anywhere from 2 to 5 tablespoons of syrup for each fruit. After you’ve finished with the strawberries, pour the mixture in a glass or jar, quickly rinse the blender and repeat with the next fruit. Store the fruit purees in the fridge until ready to serve. You can shake the puree if the syrup or water from the fruit begins to settle.
- To serve the bellinis, add a pour of fruit puree into the bottom of a champagne flute. Top it off with prosecco and serve.