Source: California Strawberry Commission
Here’s a fresh take on the Bellini—crushed strawberries stand in for peach puree and prosecco supplies the bubbly. The result is a light, tingling refresher to sip at brunch or as an aperitif. For a mocktail, simply substitute seltzer or club soda for the prosecco.
2 large or 3 small fresh California strawberries, stemmed
1/2 to 1 tbsp. simple syrup
2 slices lemon
6 oz. prosecco
- In tall glass, muddle strawberries to a fine pulp. Add simple syrup to taste.
- Place lemon slices on top of strawberries and punch out the centers, leaving rinds in glass. Gently pour in prosecco; do not stir. Layer top of glass with ice; garnish with mint.