Tropical Prosecco Bellini Recipe

Chill Prosecco

Ensure the Prosecco is well chilled (around 45°F / 7°C). Keep the bottle in the refrigerator until ready to assemble.

Measure out 1/2 cup of peach puree per two servings (recipe quantities above are for 2 servings total). Reserve the puree in the fridge until ready to combine with sparkling wine.

Make the fruit mixture

Place the diced strawberries (0.5 cup) and diced pineapple (0.5 cup) into a blender or food processor. Add the fresh orange juice (0.25 cup) and blitz until smooth, about 10–15 seconds. You want a slightly textured tropical puree rather than a completely silky juice.

Taste the fruit puree and add the simple syrup (1 tsp) if you prefer sweeter, or the lime juice (0.5 tsp) if you'd like more brightness. Pulse once or twice to combine.

If you prefer a smoother drink, strain the puree through a fine-mesh sieve into a small bowl, pressing with the back of a spoon to extract the liquid. Leave some pulp if you like texture.

Combine puree with Prosecco

Pour 1/4 cup peach puree into each chilled flute or coupe (use 1/2 cup total peach puree if making two servings as per ingredients). Alternatively, for a layered tropical note, spoon 2 tbsp of the strawberry-pineapple-orange puree into each glass first, then add 2 tbsp peach puree on top.

Slowly top each glass with chilled Prosecco (about 3/4 cup per glass if making two servings total of 1.5 cups), pouring gently down the side of the glass to preserve bubbles and help the purées and wine integrate.

Use a long spoon or gentle stir (one or two slow turns) if needed to incorporate the fruit purees with the sparkling wine. Avoid vigorous stirring to keep effervescence.

Garnish each glass with a strawberry or pineapple slice and an optional mint sprig.

Serve immediately while the Prosecco is still lively. Recommended to consume within a few minutes for best bubbles and freshness.