Tropical Bellini Recipe

Make purée

Hull and quarter 3 medium strawberries (reserve one for garnish). Place strawberries in a blender or food processor with 1/2 tsp simple syrup if desired and a splash (about 1 tsp) of water or orange juice to help blending. Pulse until smooth, then press through a fine-mesh sieve into a small bowl to remove seeds for a silky purée. You should end up with about 1/4 cup purée.

Chill the purée briefly in the refrigerator while you prepare the other ingredients so it is cold when combined with the sparkling wine.

Combine 1/2 cup chilled fresh pineapple juice and 1/4 cup chilled fresh orange juice in a measuring cup. Stir gently to mix. Taste and add up to 1/2 tsp simple syrup if the juices are not sweet enough.

Keep the juice mixture cold; do not add ice to the final cocktail (it will dilute the prosecco).

Layering and pouring

Place 1/4 cup fresh strawberry purée into a chilled champagne flute. Pour the 3/4 cup tropical juice mixture (pineapple + orange) gently over the purée so the purée stays near the bottom and infuses as bubbles rise.

Slowly top with 1 cup (about a standard bottle split is 1 cup) of chilled prosecco. Pour gently down the side of the glass or use a bar spoon to reduce foaming. The prosecco will mix slightly with the juices producing a light coral-orange color with strawberry streaks.

Give the glass one gentle swirl if you prefer an even distribution of fruit purée, or leave layered for a pretty gradient effect.

Garnish the rim with the reserved strawberry slice and/or a small pineapple wedge. Serve immediately while the prosecco is fizzy.

If serving multiple, prepare purée and juice mixture ahead (keep chilled) and add prosecco just before service to preserve effervescence.