A Bellini Bar that could not be easier
Here’s the deal, I know that this Bellini might look like it took a ton of time, but the truth is that it could not be easier to create. Basically you need a bunch of fresh or frozen fruit, simple syrup and Prosecco. For the simple syrup, I’m giving you three options. First up is a basic simple syrup that will work with any and all fruit. Second a hibiscus simple syrup and third a rhubarb simple syrup — perfect for this time of year! All three simple syrups work with pretty much any fruit combo. Although I highly recommend trying the combo of raspberry-rhubarb and watermelon-hibiscus…delish!
Fruits for your Bellini Bar
For the fruits, you can use all your favorites. You will need two cups of each fruit or fruit combo to make your purees. For example, two cups strawberries for a strawberry Bellini, or two cups mango + pineapple (1 cup each) for a mango-pineapple Bellini. You can mix and match or go with just one fruit. Whatever you are feeling! Finish off with some Prosecco and…DONE. See, simple as that! And Bellinis are always so pretty and festive. Perfect for a Mother’s Day brunch! Try pairing them with French toast, or a simple salad, or crepes… or hey, maybe even just a cupcake! Trust me, any mother will love this Bellini Bar!
Mother’s Day Bellini Bar
Ingredients
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Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
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Rhubarb Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup rhubarb diced
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Hibiscus Simple Syrup:
- 1 cup water
- 1 cup granulated sugar
- 1/2 cup dried Hibiscus flowers
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Bellinis:
- 2 cups of your favorite fresh fruit or thawed frozen fruit
- 3-4 bottles prosecco or other sparkling wine chilled
- 4-6 tablespoons simple syrup
- fresh fruit + edible flowers for garnish (optional)
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The combos I used:
- Diced mango + 2-3 passion fruits
- Diced pineapple +2-3 peeled kiwis
- Strawberry with rhubarb simple syrup
- Raspberry with hibiscus simple syrup
- Peach
- Watermelon
Directions
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Simple Syrups
- In a small saucepan set over medium heat, combine the water and sugar. If making the hibiscus or rhubarb simple syrup add those in with the water and sugar. Cook, stirring constantly until the sugar dissolves and the mixture begins to boil. Reduce the heat to a low simmer and simmer for 1 to 2 minutes longer. Remove from the heat and cool completely. If you made the hibiscus or rhubarb syrup, strain the syrup through a fine mesh strainer and into a glass jar. You can prepare the simple syrup ahead of time and keep stored in the fridge until ready to use.
- These syrups are also a great addition to coffee, mixed drinks and over ice cream too!
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Bellinis
- Add two cups of fresh fruit to a high powdered blender. Add anywhere from 4-6 tablespoons simple syrup and blend until completely pureed. Taste the puree and adjust the amount of simple syrup to your liking. The sweetness will vary from fruit to fruit and remember that prosecco is a dry wine and is not sweet, so make sure your fruit puree is sweet enough.
- Pour each fruit puree into glass jars and label the jars accordingly. Keep stored in the fridge until ready to serve. If your fruit and simple syrup separate from each other, just stir the puree before serving.
- To serve, add your desired amount of fruit puree to the bottom of your glass and top with prosecco. Add fresh fruit and edible flowers if desired.