Meet my new favorite party idea: a bright, easy, and boozy bellini bar.
A bellini bar is simple to assemble, endlessly customizable, and perfect for brunches, showers, or any get-together that calls for bubbles and fresh fruit.
Traditional bellinis combine prosecco with fruit nectar or puree—peach is classic—but fresh, seasonal fruit makes the best variations. If peaches aren’t in season where you are, use strawberries, raspberries, blueberries, kiwi, mango, cantaloupe, pineapple, or watermelon. I make a few fruit purees using a small amount of simple syrup so the mixtures are bright, balanced, and pourable in a champagne flute.
Here’s the basic idea:
- Puree your chosen fruit until smooth.
- Add a little simple syrup to taste, depending on how sweet or watery the fruit is.
- Spoon or pour a bit of the puree into the bottom of a champagne flute.
- Top with prosecco or your favorite sparkling wine.
- Sip and repeat—these are dangerously delicious.
I’m especially fond of the kiwi version because of the vibrant green color, but every puree has its own charm. The method is forgiving: add fruit to a blender, puree, taste, and add simple syrup as needed. Prosecco is usually dry, so the syrup helps round out each drink. Store the purees chilled, and if separation occurs, give them a quick shake or stir before serving.
Hosting a bellini bar is also a great excuse to throw a casual brunch. A small spread of pastries, cheeses, and light savory bites pairs beautifully with fruity bellinis. A few weeks ago I staged a spring mini-brunch and filmed a short video of the setup and a few dishes—expect more brunch inspiration soon.
Below is an easy, tested recipe and instructions to set up your own DIY bellini bar. Quantities are flexible depending on the number of guests and how many fruit options you want to offer.
DIY Bellini Bar
Ingredients
simple syrup
- 1 1/2 cups sugar
- 1 1/2 cups water
- bellinis
- 1 to 2 cups fruit of your choice
I used:
- strawberries
- raspberries
- blueberries
- kiwi
- cantaloupe
- pineapple
- watermelon
- mangoes
- 2 bottles prosecco, or a sweeter sparkling wine/champagne, use what you enjoy
Instructions
simple syrup
-
Combine the sugar and water in a saucepan over medium heat. Whisk until the sugar dissolves and the mixture begins to boil. Reduce heat and simmer for another minute, then remove from the heat and allow to cool to room temperature. Store sealed in the refrigerator; extra syrup keeps well and is useful for cocktails, coffee, or iced tea.
bellinis
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For each fruit, work one at a time: add the fruit to a blender and puree until smooth. Taste the puree and add 2 to 5 tablespoons of simple syrup as needed, depending on the fruit’s natural sweetness and water content. Blend again to combine. Transfer each finished puree to a jar or pitcher and chill in the refrigerator. If separation occurs, stir or shake before serving.
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To serve, spoon a small amount of fruit puree into the bottom of a champagne flute (about one to two tablespoons, or to taste). Top with prosecco and gently stir if desired. Offer several fruit options so guests can mix and match flavors.
Did you make this recipe?
Share your creation and tag your photos with the hashtag for your own brunch gallery. Enjoy the bubbly and the fruit—this is a simple way to make any celebration feel bright and festive.
That bubbly finish is everything—cheers to easy entertaining and a colorful bellini bar.