Strawberry Bellini (Rossini)

Step 1

Make the Strawberry Purée. Reserve 3 whole strawberries for garnish, then slice off the tops of the remaining pint and add to a blender or a food processor. Add the sugar and purée until smooth.

Step 2

Strain the Strawberry Purée. Pour the strawberry mixture through a sieve into a container or small pitcher. Use a metal spoon (and some patience) to agitate the mixture so just the juice drips through, leaving the seeds. Cover and refrigerate for at least 30 minutes, or overnight.

Step 3

Make the Bellinis. Slice the reserved strawberries in half lengthwise, then cut a small slit through the bottom of each strawberry so you can rest it on the glass. Divide the strawberry puree among 6 Champagne flutes or wine glasses (about 1-inch of puree each) and top with Prosecco. Push a strawberry into the side of each glass where you cut the slit to garnish. Cheers!