Strawberry Bellinis are an easy-to-make, springtime twist on the classic bellini! Just puree strawberries, sugar, and creme de cassis, strain, and mix with sparkling wine. A perfect cocktail for brunch.
Cut tops off of strawberries. Puree strawberries, creme de cassis, and sugar. Strain through a sieve; this is important as it removes seeds. Chill puree until ready to serve.
To serve, combine 1 part strawberry puree with 2 parts sparkling wine. You won't be able to pour all the champagne at once due to the bubbles. Stir to combine after the first pour, then top with bubbly.
This yields between 6-9 drinks, depending on the size of your champagne flutes.
If you have extra puree, freeze it in ice cube trays. You will want approximately 3 tablespoons per 4-ounce pour of sparkling wine.
I used creme de cassis to make less-flavorful strawberries pop. I expect you can use creme de fraise (strawberry) if desired. Chambord probably works too.
To make the puree to serve with sparkling grape juice, add grenadine or a good juice instead of creme de cassis to enhance the berry flavor. You may need to add a little more sugar to the puree; it should taste sweet.
Edit: This recipe originally listed 2x the amount of ingredients needed for the puree. The amounts listed above are correct.