Switch up your brunch cocktail game with these simple strawberry rhubarb bellinis.
Hope all you moms out there had a lovely Mother’s Day! Rather than facing the brunch crowd this year, Bry and I headed over to my parents’ house and made brunch for my mom at home. While the apple, bacon and cheese egg bake was delicious (I’ll have to make it again to share with you all!), the real stars of the meal were the fresh croissants from Rolling Pin Bakery (the almond apricot croissant was to die for!) and these strawberry and rhubarb bellinis.
My mom is all about champagne cocktails (seems to run in the family ? ), but I wanted something a little more special than mimosas. I can’t claim that I drink a lot of bellinis; in fact I had never heard of them up until a few years ago when my cousin introduced me to them, but anytime I see one on a brunch menu I always give it a shot.
In case you aren’t familiar, a bellini is traditionally made up of Prosecco and peach juice. While we stuck with tradition by using Proscecco rather than champagne, I swapped out the peach juice for strawberries and rhubarb to keep with the spring-time theme. Rather than a simple syrup, this recipe makes more of a puree. Don’t worry – it still mixes in great with the Prosecco!
To make the strawberry rhubarb puree, simply combine ¾ cup water, 1 tablespoon of sugar, 1 ½ cups quartered strawberries, and 2 stalks of sliced rhubarb in a saucepan. Bring to a boil then simmer for 5 minutes; allow to cool for 10-15 minutes before throwing it in the blender. Mix until smooth then add a few teaspoons to each glass and fill with bubbly. Yes, it’s more work than pouring orange juice into a glass, but the color and taste make it so worth it!
P.S. This post was supposed to go out on Monday, but I just couldn’t keep up this week. We are officially closing on our house so it’s been lots of paperwork, phone calls, and emails. But come Monday the craziness will be over and we can move onto the fun part of moving in and decorating :). While this post should’ve come out earlier this week, you now don’t have to wait all week to make these for brunch 😉
So here’s a toast to springtime cocktails!
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