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When it comes to strawberry cocktails, it's hard to mess things up. With their subtle sweetness, seasonal flavor, and gorgeous pink coloring, strawberries are a shoe-in for any kind of spring drink you're planning on serving up for brunch this weekend. We especially love this Strawberry and Rhubarb Bellini recipe, which makes use of the classic combo of sweet strawberries and tart rhubarb. Get read for this to be your favorite out of all strawberry cocktails.
Ingredients:
Serves 8
- 1 ½ cup diced rhubarb
- 5 tablespoons granulated sugar
- 1 ½ cups chopped strawberries
- 1 bottle prosecco or Champagne, chilled
Instructions:
- Place the rhubarb, sugar and two tablespoons of water in a saucepan. Put a lid on the pan and heat on a medium heat for 5-6 minutes, until the rhubarb starts to soften. Add the chopped strawberries, and cook — this time uncovered — for a further 5-6 minutes (until the strawberries are soft).
- Turn off the heat, and carefully blend using a stick blender. You should get around two cups of puree. Leave to cool. Once cool, you can use immediately, or cover and chill for up to a day if you want to get ahead.
- Spoon 4-5 tablespoons of puree into a Champagne flute. Fill the glass two-thirds full with bubbly and stir. Top with more prosecco or Champagne and serve.
Place the rhubarb, sugar and two tablespoons of water in a saucepan. Put a lid on the pan and heat on a medium heat for 5-6 minutes, until the rhubarb starts to soften. Add the chopped strawberries, and cook — this time uncovered — for a further 5-6 minutes (until the strawberries are soft). Turn off the heat, and carefully blend using a stick blender. You should get around two cups of puree. Leave to cool. Once cool, you can use immediately, or cover and chill for up to a day if you want to get ahead.
Spoon 4-5 tablespoons of puree into a Champagne flute. Fill the glass two-thirds full with bubbly and stir. Top with more prosecco or Champagne and serve.
Note: For a pretty look, you can decorate the glasses with strawberries and lightly poached rhubarb. For the strawberries, simply cut in half and then make a little cut in the bottom of the half-strawberry so that you can slip it onto the edge of the glass. For the rhubarb, poach eight short rhubarb stocks in a little water with two tablespoons of sugar for 3-4 minutes, so they’re slightly softened, but firm enough to stand up in the glass.
Leave to cool before adding to the Bellinis.
What will you be sipping to crush your strawberry cocktails cravings? We’d love to know! Share your ideas with us on Twitter @BritandCo, and follow our newsletter for more party ideas!
This post has been updated.
