Twisted Bellini Recipe

Cook & strain

Combine mixed wildberries, granulated sugar, and water in a small saucepan. Cook over medium heat, stirring occasionally, until berries release juice and soften (3–5 minutes). Remove from heat and stir in fresh lemon juice.

Let cool slightly, then press the berry mixture through a fine-mesh sieve into a bowl using the back of a spoon to extract as much purée as possible. Discard seeds and solids. You should yield about 2–3 tablespoons of smooth purée. Chill briefly if still warm.

Chill flute glasses in the refrigerator for 10–15 minutes beforehand, or ensure champagne glasses are well chilled.

Place 1 tablespoon of peach purée into the bottom of each chilled champagne flute (this recipe yields roughly 3–4 cocktails depending on glass size; adjust proportionally).

Carefully pour chilled prosecco into the flute over the back of a spoon or down the side to preserve effervescence, filling the glass about two-thirds full (roughly 4–5 ounces / 120–150 ml per drink). Gently stir once with a bar spoon to incorporate the peach purée slightly — avoid vigorous stirring to keep bubbles.

Spoon or drizzle 1 teaspoon of the prepared wildberry purée into each glass on top of the prosecco so it creates a distinct ribbon or swirl (for a ‘twisted’ appearance). If you prefer a marbled look, add the purée and give 1 gentle stir.

Top each glass with a final splash of prosecco if needed to reach the rim, leaving a small head of foam.

Garnish each flute with a peach slice on the rim and 2 fresh wildberries skewered or dropped into the glass. Add a mint sprig if desired for aroma.

Serve immediately while the drink is bubbly. Provide a small cocktail spoon so guests can stir the purées into the prosecco as they drink if they want a more uniform flavor.