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DIY Bellini Bar

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simple syrup

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • bellinis
  • 1 to 2 cups fruit of your choice

I used:

  • strawberries
  • raspberries
  • blueberries
  • kiwi
  • cantaloupe
  • pineapple
  • watermelon
  • mangoes
  • 2 bottles prosecco, or a sweeter sparkling wine/champagne, go with what you love


simple syrup

  • 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.

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