Picture this: a warm summer evening, friends gathered, and the perfect cocktail in hand. That’s the magic of a Bellini—a simple, sparkling drink that transforms any moment into a celebration. Whether you’re hosting a brunch, planning a date night, or just craving something sweet, these 23 refreshing recipes have you covered. Let’s dive in and find your new favorite sip!
Classic Peach Bellini
Visions of summer brunches and elegant gatherings come to mind with this timeless cocktail. You’ll love how simple it is to whip up—just a few quality ingredients transform into something truly special. It’s the perfect way to celebrate a sunny afternoon or kick off a festive meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups frozen ripe peach slices, thawed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon superfine sugar
– 1 bottle (750ml) chilled Prosecco or other dry sparkling wine
– 4 fresh mint sprigs for garnish
Instructions
1. Place the thawed frozen ripe peach slices, freshly squeezed lemon juice, and superfine sugar into a blender.
2. Blend the mixture on high speed for about 30 seconds until it forms a completely smooth puree with no lumps.
3. Strain the peach puree through a fine-mesh sieve into a pitcher to remove any fibrous bits, pressing gently with a spoon—this ensures a silky texture.
4. Divide the strained peach puree evenly among four champagne flutes, using about 1/4 cup per glass.
5. Slowly pour the chilled Prosecco into each flute over the back of a spoon to help layer it gently on top of the puree.
6. Stir each cocktail once or twice with a long spoon to combine the layers just before serving.
7. Garnish each glass with a fresh mint sprig by gently tapping it to release its aroma.
Unbelievably smooth and effervescent, this bellini offers a bright peach flavor that’s perfectly balanced with the dry sparkle of Prosecco. Serve it immediately for the best bubbles, or try freezing the puree into ice cubes for a fun, slushy variation on a hot day.
Raspberry Lemon Bellini
Picture this: a sunny afternoon with friends, and you’re sipping something that tastes like summer in a glass. That’s what this Raspberry Lemon Bellini brings—it’s bubbly, fruity, and ridiculously easy to whip up. You’ll love how the tart lemon and sweet raspberries play together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh raspberries, plump and juicy
– 1/4 cup granulated sugar, fine and white
– 1/4 cup fresh lemon juice, squeezed from bright yellow lemons
– 1 bottle (750 ml) Prosecco, chilled and bubbly
– Ice cubes, for serving
– Fresh mint leaves, for garnish (optional)
Instructions
1. In a small saucepan over medium heat, combine the plump and juicy fresh raspberries and fine white granulated sugar.
2. Cook the mixture for 5 minutes, stirring occasionally with a wooden spoon until the raspberries break down and the sugar dissolves completely—this creates a smooth syrup without lumps.
3. Remove the saucepan from the heat and let the raspberry mixture cool to room temperature for about 10 minutes; this prevents the Prosecco from going flat when mixed.
4. Strain the cooled raspberry mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract all the flavorful juice while leaving seeds behind for a silky texture.
5. Stir the bright yellow fresh lemon juice into the strained raspberry syrup until well combined.
6. Fill four champagne flutes halfway with ice cubes to keep the drink chilled without diluting it too quickly.
7. Pour 2 tablespoons of the raspberry-lemon syrup into each flute over the ice.
8. Slowly top each flute with the chilled and bubbly Prosecco, pouring it down the side to preserve the fizz and create a beautiful layered effect.
9. Garnish each Bellini with a fresh mint leaf if desired, gently placing it on top for a pop of color and aroma.
10. Serve immediately while the bubbles are lively and the drink is frosty cold.
Kick back and enjoy the effervescent fizz that carries the tangy lemon and sweet raspberry notes perfectly. The texture is light and refreshing, with a slight pulp from the fruit adding a pleasant mouthfeel—try serving it with a skewer of extra raspberries for a fun, interactive twist at your next brunch.
Mango Bellini Splash
Craving something tropical and refreshing? You’ve got to try this Mango Bellini Splash. It’s like a vacation in a glass—perfect for brunch or a sunny afternoon treat.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups ripe, sweet mango chunks (fresh or frozen)
– 1 cup chilled Prosecco or sparkling wine
– 1/2 cup fresh, tangy orange juice
– 2 tablespoons fragrant honey or simple syrup
– 1 tablespoon freshly squeezed lime juice
– Ice cubes (optional, for serving)
– Fresh mint sprigs for garnish
Instructions
1. Peel and dice 2 large, ripe mangoes into 2 cups of sweet mango chunks, removing the pit.
2. In a blender, combine the mango chunks, 1/2 cup of fresh, tangy orange juice, 2 tablespoons of fragrant honey, and 1 tablespoon of freshly squeezed lime juice.
3. Blend on high speed for 30-45 seconds until the mixture is completely smooth and creamy, with no lumps.
4. Pour the mango puree through a fine-mesh strainer into a pitcher to remove any fibrous bits, pressing gently with a spoon—this ensures a silky texture.
5. Chill the puree in the refrigerator for at least 15 minutes if not already cold, or place the pitcher in an ice bath for 5 minutes to speed it up.
6. Just before serving, slowly pour 1 cup of chilled Prosecco into the pitcher with the mango puree, stirring gently to combine without losing the bubbles.
7. Fill four glasses with ice cubes if desired, then divide the Mango Bellini Splash evenly among them.
8. Garnish each glass with a fresh mint sprig by gently clapping it between your hands to release its aroma before adding.
9. Serve immediately while the drink is still effervescent and cold.
A creamy mango base meets the lively fizz of Prosecco, creating a smooth yet bubbly sip with bright citrus notes. For a fun twist, rim the glasses with sugar or blend in a handful of strawberries for a berry-mango fusion.
Strawberry Basil Bellini
Kick off your weekend brunch or summer gathering with this refreshing twist on a classic cocktail. You’ll love how the sweet strawberries and fragrant basil come together in a fizzy, elegant drink that feels fancy but is super simple to make. It’s the perfect way to use up those ripe berries and impress your friends without any fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh, ripe strawberries, hulled and sliced
– 1/4 cup granulated white sugar
– 1/4 cup fresh basil leaves, plus extra for garnish
– 1 tablespoon freshly squeezed lemon juice
– 1 bottle (750 ml) chilled Prosecco or sparkling wine
– Ice cubes (optional)
Instructions
1. In a blender, combine the fresh, ripe strawberries, granulated white sugar, fresh basil leaves, and freshly squeezed lemon juice.
2. Blend on high speed for about 30 seconds, until the mixture is completely smooth and no chunks remain.
3. Strain the strawberry-basil puree through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid—discard the solids.
4. Chill the puree in the refrigerator for at least 10 minutes to let the flavors meld and cool it down.
5. To serve, divide the chilled puree evenly among four champagne flutes, using about 2 tablespoons per glass.
6. Slowly pour the chilled Prosecco or sparkling wine into each flute, filling it to about 3/4 full to avoid overflow.
7. Gently stir each drink once with a spoon to combine the layers without losing too much fizz.
8. Garnish each Bellini with a fresh basil leaf placed on the rim or floated on top.
9. Serve immediately, optionally over a few ice cubes if you prefer a colder drink.
Cheers to a vibrant, effervescent cocktail that bursts with sweet strawberry flavor and a subtle herbal note from the basil. The texture is silky-smooth with lively bubbles, making it ideal for sipping on a sunny patio or as a festive starter to any meal—try rimming the glasses with sugar for an extra touch of sweetness.
Blueberry Lavender Bellini
Fancy a drink that feels like a summer garden party in a glass? You’ve got to try this Blueberry Lavender Bellini. It’s a refreshing, lightly floral twist on the classic, perfect for brunch or a sunny afternoon.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh, plump blueberries
– 2 tablespoons fragrant dried culinary lavender buds
– 1/4 cup granulated white sugar
– 1/2 cup cold, filtered water
– 1 bottle (750ml) well-chilled, dry Prosecco
– Ice cubes (optional)
Instructions
1. In a small saucepan, combine the fresh, plump blueberries, fragrant dried culinary lavender buds, granulated white sugar, and cold, filtered water.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
3. Reduce the heat to low and let the mixture simmer for exactly 5 minutes, stirring occasionally, until the blueberries burst and the sugar dissolves completely. (Tip: Simmering gently helps infuse the lavender flavor without turning it bitter.)
4. Remove the saucepan from the heat and let the blueberry lavender syrup cool to room temperature for about 15 minutes.
5. Strain the cooled syrup through a fine-mesh sieve into a clean bowl or jar, pressing gently on the solids to extract all the liquid. Discard the solids.
6. Chill the strained blueberry lavender syrup in the refrigerator for at least 30 minutes until it’s cold. (Tip: Chilling the syrup ensures your drink stays refreshingly cool without diluting it too much with ice.)
7. For each serving, pour 2 tablespoons of the chilled blueberry lavender syrup into a champagne flute.
8. Slowly top the flute with the well-chilled, dry Prosecco, pouring it down the side of the glass to preserve the bubbles. (Tip: Pouring slowly helps maintain the drink’s effervescence for a better texture.)
9. Gently stir once with a cocktail stirrer or a long spoon to combine.
10. Serve immediately, adding an ice cube to the flute only if you prefer a slightly diluted, extra-cold drink.
Just sip and enjoy the beautiful balance of sweet, jammy blueberry and subtle, aromatic lavender. The bubbles from the Prosecco make it delightfully fizzy and light. For a creative touch, garnish with a fresh lavender sprig or a few extra blueberries on a skewer.
Watermelon Mint Bellini
Dazzlingly refreshing and perfect for any celebration, this Watermelon Mint Bellini is your new go-to summer sipper. You’ll love how the sweet watermelon and fresh mint come together with a little bubbly sparkle. It’s a drink that feels fancy but couldn’t be easier to throw together.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 4 cups of ripe, sweet seedless watermelon cubes
– 1/4 cup of fresh mint leaves, plus 4 small sprigs for garnish
– 2 tablespoons of freshly squeezed lime juice
– 1 tablespoon of simple syrup (or adjust to your preferred sweetness)
– 1 bottle (750 ml) of chilled Prosecco or other dry sparkling wine
– Ice cubes for serving
Instructions
1. Place the 4 cups of ripe, sweet seedless watermelon cubes into a blender.
2. Add the 1/4 cup of fresh mint leaves to the blender with the watermelon.
3. Pour the 2 tablespoons of freshly squeezed lime juice into the blender.
4. Add the 1 tablespoon of simple syrup to the blender ingredients.
5. Blend the mixture on high speed for about 30-45 seconds until completely smooth and no chunks remain. (Tip: For a smoother texture, you can strain the puree through a fine-mesh sieve to remove any pulp, but it’s optional.)
6. Fill four champagne flutes or cocktail glasses about one-third full with the watermelon mint puree.
7. Slowly top each glass with the chilled Prosecco, pouring it down the side of the glass to preserve the bubbles. (Tip: Chill your glasses in the freezer for 10 minutes beforehand for an extra frosty, refreshing drink.)
8. Gently stir each drink once with a cocktail stirrer or long spoon to combine the layers.
9. Add a few ice cubes to each glass if desired for additional chill.
10. Garnish each Watermelon Mint Bellini with one of the reserved fresh mint sprigs. (Tip: Lightly slap the mint sprig between your palms before adding it to the glass to release its aromatic oils for a more fragrant garnish.)
Effortlessly elegant, this bellini boasts a vibrant pink hue and a lively, effervescent texture from the Prosecco. The flavor is a perfect balance of the watermelon’s natural sweetness, the mint’s cool freshness, and the lime’s bright zing. For a fun twist, try serving it in hollowed-out watermelon halves as a festive punch bowl centerpiece at your next gathering.
Pineapple Coconut Bellini
Mmm, picture this: you’re lounging by the pool, the sun is shining, and you’re sipping on something that tastes like a tropical vacation in a glass. That’s exactly what you get with this Pineapple Coconut Bellini—it’s refreshing, slightly sweet, and totally effortless to whip up.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups of chilled, sweet pineapple juice
– 1 cup of creamy coconut milk (full-fat for best texture)
– 1 bottle of crisp, dry Prosecco (chilled)
– 4 tablespoons of fine granulated sugar
– 2 cups of ice cubes
– Fresh mint sprigs for garnish (optional)
Instructions
1. Pour the chilled, sweet pineapple juice into a large pitcher.
2. Add the creamy coconut milk to the pitcher with the pineapple juice.
3. Stir the mixture gently with a spoon until it’s fully combined and smooth.
4. Add the fine granulated sugar to the pitcher and stir again until the sugar dissolves completely, about 1 minute.
5. Place the ice cubes into four serving glasses, filling each glass about halfway.
6. Pour the pineapple-coconut mixture over the ice in each glass, leaving about 1 inch of space at the top.
7. Slowly top off each glass with the crisp, dry Prosecco, pouring it down the side to preserve the bubbles.
8. Garnish each glass with a fresh mint sprig if desired, gently placing it on top.
9. Serve immediately while the drinks are cold and fizzy.
But here’s the best part: this bellini has a silky, creamy texture from the coconut milk that balances perfectly with the bright, fruity pineapple and the lively fizz of the Prosecco. For a fun twist, try rimming the glasses with toasted coconut flakes or adding a splash of rum for an extra kick—it’s like bringing the beach right to your backyard!
Cherry Vanilla Bean Bellini
Okay, let’s get this party started! You know those fancy brunches that feel a little too stuffy? This Cherry Vanilla Bean Bellini is the perfect way to bring some fun, fruity elegance to your table without any fuss. It’s sweet, bubbly, and feels like a special occasion in a glass.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup frozen dark sweet cherries
– 1 whole vanilla bean
– 2 tablespoons granulated sugar
– 1 tablespoon freshly squeezed lemon juice
– 1 bottle (750ml) chilled Prosecco
– Ice cubes (for serving)
Instructions
1. Place 1 cup of frozen dark sweet cherries in a blender.
2. Split 1 whole vanilla bean lengthwise with a sharp paring knife.
3. Scrape the tiny, fragrant seeds from the inside of the vanilla bean pod into the blender with the cherries.
4. Add 2 tablespoons of granulated sugar and 1 tablespoon of freshly squeezed lemon juice to the blender.
5. Blend the mixture on high speed for about 45-60 seconds, until it forms a completely smooth, vibrant puree with no lumps.
6. Pour the cherry-vanilla puree through a fine-mesh strainer into a pitcher to remove any remaining pulp or seeds, pressing gently with a spoon.
7. Chill the puree in the refrigerator for at least 15 minutes to let the flavors meld and cool it down.
8. Fill four champagne flutes about one-third full with the chilled cherry-vanilla puree.
9. Slowly top off each flute with well-chilled Prosecco, pouring it down the side of the glass to preserve the bubbles.
10. Give each drink one very gentle stir with a long spoon to combine the layers slightly.
11. Serve immediately, optionally adding an ice cube to each glass if you prefer a colder drink.
Cheers to that! The first sip is all about the creamy vanilla aroma, followed by the bright, jammy sweetness of cherries that plays perfectly with the dry, fizzy Prosecco. For a fun twist, try freezing some of the puree into popsicle molds and using them as edible stirrers on a hot day—it keeps your drink cold without diluting it.
Blackberry Thyme Bellini
Picture this: you’re hosting a casual brunch or winding down after a long week. This blackberry thyme bellini is the perfect, slightly fancy-but-easy drink to make any moment feel special. It’s a fruity, herby twist on the classic cocktail that comes together in just minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup fresh, plump blackberries
- 4 fresh thyme sprigs, plus extra for garnish
- 2 tablespoons rich honey
- 1 tablespoon freshly squeezed lemon juice
- 1 bottle (750ml) well-chilled, dry Prosecco
Instructions
- Place 1 cup of fresh, plump blackberries and 4 fresh thyme sprigs into a cocktail shaker or sturdy pitcher.
- Muddle the blackberries and thyme firmly with a muddler or the back of a spoon until the berries are completely crushed and juicy. Tip: Muddle gently at first to avoid bitter flavors from over-crushing the thyme stems.
- Add 2 tablespoons of rich honey and 1 tablespoon of freshly squeezed lemon juice to the muddled mixture.
- Stir the mixture vigorously for about 30 seconds until the honey is fully dissolved and incorporated.
- Strain the mixture through a fine-mesh sieve into a clean pitcher or large measuring cup, pressing on the solids with a spoon to extract all the flavorful juice. Discard the solids.
- Divide the strained blackberry-thyme syrup evenly between two champagne flutes.
- Slowly top each flute with well-chilled, dry Prosecco, pouring it gently down the side of the glass to preserve the bubbles. Tip: Chill your glasses in the freezer for 10 minutes beforehand for an extra-frosty, refreshing drink.
- Give each drink one very gentle stir with a cocktail spoon or a long spoon to combine the layers slightly.
- Garnish each bellini with a small, fresh thyme sprig. Tip: For a prettier presentation, lightly slap the thyme garnish between your palms before adding it to release its aromatic oils.
Cheers to that first sip! The drink has a beautiful, vibrant purple hue with tiny, lively bubbles. You’ll taste the sweet-tart burst of blackberry first, followed by a subtle, earthy hint of thyme that makes it feel sophisticated. Try serving it alongside a cheese board or with brunch pancakes for a delightful pairing.
Pear Ginger Bellini
Fancy a bubbly cocktail that tastes like the holidays? This pear ginger bellini is the perfect festive sipper. You’ll love how the sweet pear and spicy ginger play together in this fizzy drink.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe Bartlett pears, peeled and cored
– 1-inch piece of fresh ginger root, peeled
– 1 tablespoon of fragrant honey
– 1 tablespoon of freshly squeezed lemon juice
– 1 bottle of chilled Prosecco or dry sparkling wine
– Ice cubes for serving
Instructions
1. Cut the peeled Bartlett pears into rough chunks and place them in a blender.
2. Grate the peeled fresh ginger root directly into the blender using a microplane for maximum flavor extraction.
3. Add the fragrant honey and freshly squeezed lemon juice to the blender.
4. Blend everything on high speed for about 45 seconds until you have a completely smooth puree with no visible chunks.
5. Strain the pear-ginger puree through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid—this ensures a silky texture without pulp.
6. Divide the strained puree evenly among four champagne flutes, filling each about one-third full.
7. Slowly top each flute with the chilled Prosecco, pouring it down the side of the glass to preserve the bubbles.
8. Give each drink one gentle stir with a cocktail spoon to combine the layers without losing carbonation.
9. Serve immediately over a couple of ice cubes if desired, garnished with a thin pear slice on the rim.
This bellini has a velvety texture from the pear puree that contrasts beautifully with the lively Prosecco bubbles. The ginger adds a warm, spicy kick that makes each sip feel cozy and festive—try serving it alongside cheese plates or holiday appetizers for a complete experience.
Pomegranate Rosemary Bellini
Ready to impress your guests with a festive cocktail that looks as stunning as it tastes? This pomegranate rosemary bellini combines sweet, tart, and herbal notes for a sophisticated sip. You’ll love how easy it is to put together for any celebration.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup chilled, vibrant pomegranate juice
– 1/4 cup fragrant honey
– 2 fresh rosemary sprigs, plus 4 small sprigs for garnish
– 1 bottle (750ml) chilled, crisp prosecco
– Ice cubes for chilling
Instructions
1. In a small saucepan over medium heat, combine 1 cup chilled, vibrant pomegranate juice, 1/4 cup fragrant honey, and 2 fresh rosemary sprigs.
2. Heat the mixture, stirring occasionally, until the honey fully dissolves and tiny bubbles form around the edges—about 3–4 minutes. Tip: Don’t let it boil to preserve the fresh flavor.
3. Remove the saucepan from the heat and let the syrup cool completely to room temperature, about 15 minutes.
4. Strain the cooled syrup through a fine-mesh sieve into a pitcher, discarding the rosemary sprigs.
5. Chill the pitcher in the refrigerator for at least 30 minutes until cold. Tip: You can make this syrup up to 2 days ahead for easy prep.
6. Fill four champagne flutes with ice cubes to chill them for 1 minute, then discard the ice.
7. Pour 2 tablespoons of the chilled pomegranate rosemary syrup into each flute.
8. Slowly top each flute with chilled, crisp prosecco, leaving about 1/2 inch of space at the top. Tip: Pouring slowly down the side of the glass helps maintain the bubbles.
9. Gently stir each bellini once with a cocktail spoon to combine.
10. Garnish each drink with a small fresh rosemary sprig.
So, what makes this bellini special? The syrup creates a beautiful layered effect with the prosecco, offering a silky texture and a burst of sweet-tart pomegranate balanced by that subtle rosemary earthiness. Serve it alongside cheese platters or as a festive brunch starter—it’s sure to spark conversation!
Cranberry Orange Bellini
You know those holiday mornings when you want something festive but not too fussy? This Cranberry Orange Bellini is your answer—it’s bubbly, bright, and comes together in minutes. Perfect for brunch or a cheerful toast with friends.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup fresh cranberries, rinsed and patted dry
– 1/2 cup granulated sugar
– 1 cup freshly squeezed orange juice, strained
– 1 tablespoon freshly grated orange zest
– 1 (750 ml) bottle chilled Prosecco or dry sparkling wine
– Ice cubes for chilling glasses (optional)
Instructions
1. In a small saucepan over medium heat, combine the fresh cranberries, granulated sugar, and 1/4 cup water. Stir gently until the sugar dissolves completely, about 2 minutes.
2. Reduce the heat to low and simmer the mixture, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 8–10 minutes. Tip: Don’t overcook—you want a vibrant red color and a bit of texture.
3. Remove the saucepan from the heat and let the cranberry mixture cool to room temperature, about 15 minutes.
4. Strain the cooled cranberry mixture through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract all the liquid; discard the solids.
5. In a pitcher, combine the strained cranberry syrup, freshly squeezed orange juice, and freshly grated orange zest. Stir well to blend. Tip: For a smoother drink, you can chill this mixture in the refrigerator for 30 minutes first.
6. Place 4 champagne flutes in the freezer for 5 minutes to chill, or fill them with ice cubes for 1 minute, then discard the ice.
7. Pour about 1/4 cup of the cranberry-orange mixture into each chilled flute.
8. Slowly top each flute with the chilled Prosecco, pouring it down the side to preserve the bubbles. Tip: Hold the glass at a slight angle to prevent overflow and keep it fizzy.
9. Gently stir each Bellini once with a long spoon to combine the layers without losing carbonation.
So, what’s the result? This Bellini has a lively fizz from the Prosecco, a tangy-sweet kick from the cranberries, and a sunny citrus note from the orange. Serve it with a twist—add a sugared cranberry skewer or a sprig of fresh mint for a festive touch that’ll make any gathering sparkle.
Kiwi Lime Bellini
Just when you think you’ve tried every brunch cocktail, this Kiwi Lime Bellini comes along and changes the game. It’s the perfect blend of sweet, tart, and bubbly that feels fancy but is surprisingly simple to make at home. You’ll love how the bright flavors wake up your taste buds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe, fuzzy kiwis
– 2 juicy limes
– 1/4 cup granulated sugar
– 1 bottle (750ml) of chilled, dry Prosecco
– Ice cubes
Instructions
1. Peel the 2 ripe, fuzzy kiwis using a spoon to easily scoop out the flesh, then roughly chop them into chunks.
2. Juice the 2 juicy limes until you have about 1/4 cup of fresh lime juice, straining out any seeds.
3. In a blender, combine the chopped kiwi, fresh lime juice, and 1/4 cup granulated sugar.
4. Blend the mixture on high speed for about 30 seconds until completely smooth and vibrant green, scraping down the sides if needed.
5. Strain the kiwi-lime puree through a fine-mesh sieve into a pitcher to remove any fibrous bits, pressing gently with a spoon.
6. Fill four champagne flutes halfway with ice cubes to chill them quickly.
7. Pour about 2 tablespoons of the strained kiwi-lime puree into the bottom of each chilled flute.
8. Slowly top each flute with the chilled, dry Prosecco, pouring it down the side to preserve the bubbles until the glass is full.
9. Gently stir each Bellini once with a long spoon to combine the layers without losing carbonation.
10. Serve immediately while the bubbles are lively and the drink is frosty cold.
This drink has a silky, effervescent texture with a punch of tropical kiwi and a zesty lime kick. Try garnishing with a thin slice of kiwi or a twist of lime peel for an extra pop of color—it’s ideal for lazy weekend brunches or as a refreshing starter to any summer gathering.
Grapefruit Elderflower Bellini
Haven’t you been craving something bright and bubbly to toast with? This Grapefruit Elderflower Bellini is your answer—it’s like sunshine in a glass. You’ll love how the floral elderflower mingles with tart grapefruit, making it perfect for brunch or a festive gathering.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup freshly squeezed ruby red grapefruit juice, chilled and strained
– 1/4 cup elderflower liqueur
– 1 bottle (750 ml) dry sparkling wine or prosecco, well-chilled
– Fresh mint sprigs for garnish
– Ice cubes (optional)
Instructions
1. Chill four champagne flutes in the freezer for 5 minutes to keep your drink extra cold—this helps the bubbles last longer.
2. Pour 1/4 cup of freshly squeezed ruby red grapefruit juice into each chilled flute, using a fine-mesh strainer to catch any pulp for a smooth texture.
3. Add 1 tablespoon of elderflower liqueur to each flute, gently swirling to combine with the juice without stirring too vigorously to preserve the fizz.
4. Slowly top each flute with dry sparkling wine or prosecco, pouring it down the side of the glass to minimize foam and maintain effervescence.
5. Garnish each drink with a fresh mint sprig by lightly clapping it between your palms to release its aromatic oils before placing it on the rim.
6. Serve immediately over ice cubes if desired, but note that ice can dilute the flavors slightly, so it’s best enjoyed straight up for maximum taste.
Fizzing with lively bubbles, this bellini offers a crisp, tangy sip balanced by sweet floral notes. The ruby red hue looks stunning in clear glassware—try rimming the glasses with sugar for a festive touch, or pair it with light appetizers like goat cheese crostini.
Apricot Green Tea Bellini
Mmm, picture this: you’re hosting a brunch or winding down after a long week, and you want something refreshingly different. This Apricot Green Tea Bellini is your answer—a lightly sweet, fizzy cocktail that feels fancy but comes together in minutes. It’s the perfect blend of fruity apricot and earthy green tea, guaranteed to impress your friends or treat yourself.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 2 ripe, juicy fresh apricots, pitted and chopped
– 1 cup chilled, high-quality brewed green tea (like jasmine or sencha)
– 2 tablespoons fragrant honey (such as wildflower or clover)
– 1 cup crisp, dry Prosecco or sparkling wine, well-chilled
– Ice cubes (optional, for serving)
Instructions
1. In a blender, combine the ripe, juicy fresh apricots, pitted and chopped, with the chilled, high-quality brewed green tea and fragrant honey.
2. Blend on high speed for about 30 seconds until the mixture is completely smooth and no apricot chunks remain.
3. Strain the blended mixture through a fine-mesh sieve into a pitcher or measuring cup to remove any pulp, pressing gently with a spoon to extract all the liquid.
4. Divide the strained apricot-green tea mixture evenly between two champagne flutes or cocktail glasses.
5. Slowly pour the crisp, dry Prosecco or sparkling wine, well-chilled, into each glass, filling them almost to the top.
6. Gently stir each drink once with a cocktail spoon to combine the layers without losing too much fizz.
7. Add ice cubes to the glasses if desired for an extra-chilled serving.
Now, take a sip and enjoy! You’ll notice the smooth, velvety texture from the apricot puree mingling with the gentle effervescence of the Prosecco. The flavor is subtly sweet with a hint of floral green tea—it’s sophisticated yet totally approachable. For a creative twist, try garnishing with a thin apricot slice or a sprig of mint to make it look as good as it tastes.
Lychee Rose Bellini
Sipping on something special doesn’t have to be complicated. This Lychee Rose Bellini is your new go-to for feeling fancy without the fuss—it’s floral, fruity, and ready in a flash.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup of chilled, crisp Prosecco
– 1/2 cup of sweet, fragrant lychee juice (from a can of premium lychees in syrup)
– 2 tablespoons of delicate rose water
– 4-6 plump, canned lychees for garnish
– 2-4 fresh, vibrant mint leaves for garnish
– 1 cup of ice cubes
Instructions
1. Chill two champagne flutes in the freezer for 5 minutes to get them frosty cold—this keeps your drink perfectly chilled longer.
2. In a small pitcher, combine the 1/2 cup of sweet lychee juice and 2 tablespoons of delicate rose water, stirring gently with a spoon to blend the flavors evenly.
3. Tip: For a stronger rose aroma, add the rose water drop by drop and taste as you go, as its intensity can vary by brand.
4. Place 1/2 cup of ice cubes into each chilled flute to help maintain the drink’s cool temperature without diluting it too quickly.
5. Slowly pour the lychee-rose mixture from the pitcher into each flute, filling them halfway to leave room for the bubbly.
6. Gently top off each flute with 1/2 cup of chilled Prosecco, pouring it down the side of the glass to preserve the effervescence and prevent overflow.
7. Tip: Use a well-chilled Prosecco straight from the fridge for maximum fizz and to avoid watering down the drink with extra ice.
8. Garnish each Bellini by dropping 2-3 plump lychees into the glass and tucking 1-2 fresh mint leaves on the rim for a pop of color and aroma.
9. Tip: Lightly muddle one lychee in the bottom of the glass before adding the liquids for an extra burst of fruity flavor in every sip.
10. Serve immediately with a straw or spoon to enjoy the garnishes.
Velvety bubbles from the Prosecco mingle with the silky lychee and whisper of rose, creating a drink that’s both refreshing and elegantly aromatic. Try serving it alongside a plate of light appetizers like goat cheese crostini or enjoy it solo as a bright, celebratory treat—it’s sure to impress with its delicate balance and stunning presentation.
Conclusion
You’ve just discovered 23 delightful Bellini recipes perfect for any gathering, from brunch to celebrations. These easy-to-make cocktails bring a touch of elegance and refreshment to your home bar. Why not pick a few to try this weekend? We’d love to hear which ones become your favorites—leave a comment below and share this roundup on Pinterest to spread the bubbly joy!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
