Blackberry Bellini Recipe

Cook and macerate

Place the blackberries, sugar, lemon juice, and water in a small saucepan over medium-low heat. Stir until the sugar dissolves and the mixture begins to simmer gently, 4–6 minutes, pressing berries gently with the back of a spoon to release juices. Remove from heat when berries are very soft and liquidy.

Cool and blend

Let the cooked blackberry mixture cool for 10 minutes. Transfer to a blender or use an immersion blender and puree until smooth, about 20–30 seconds. If you prefer a seedless puree, strain the puree through a fine-mesh sieve into a bowl, pressing with a spatula to extract as much liquid as possible. Discard seeds.

Chill and store

Transfer the finished puree to a clean jar and refrigerate until fully chilled, at least 30 minutes. The puree will keep in the refrigerator for up to 5 days.

Chill a champagne flute in the refrigerator or freezer for several minutes before serving.

Measure 1 oz of chilled blackberry puree and pour it into the bottom of the chilled flute.

Slowly tilt the flute and gently pour 4 oz chilled Prosecco down the side to preserve bubbles and help incorporate the puree. Alternatively, add half the Prosecco, stir gently once with a bar spoon to mix, then top with the remainder of the Prosecco.

Taste and adjust: if the cocktail is too tart, add a drop (1/4 tsp) of simple syrup to sweeten and gently stir once.

Garnish with a lemon twist or a fresh blackberry on the rim and serve immediately.