Bellini Bar

"This idea came from the food network where a chef pureed different fruits to let guests choose their flavor. I have included 6 different flavors for a perfect holiday or summer barbeque refresher."
photo by Mommy Diva photo by Mommy Diva
photo by Mommy Diva
Ready In:


  • Sugar Syrup

  • 2 cups sugar
  • 2 cups water
  • Blueberry

  • 1 (16 ounce) package frozen blueberries, thawed
  • 14 cup sugar syrup
  • Peach

  • 1 (16 ounce) bag frozen peaches, thawed
  • 14 cup sugar syrup
  • Mango

  • 1 (16 ounce) bag frozen mango chunks, thawed
  • 14 cup sugar syrup
  • Cherry

  • 1 (16 ounce) bag frozen cherries, thawed
  • 14 cup sugar syrup
  • Strawberry

  • 1 (16 ounce) bag frozen strawberries, thawed
  • 14 cup sugar syrup
  • Mixed Berry

  • 1 (8 ounce) bag frozen blackberries, thawed
  • 1 (8 ounce) bag frozen raspberries, thawed
  • 14 cup sugar syrup
  • Fizz

  • 4 (750 ml) bottles sparkling wine, chilled and or (750 ml) bottles sparkling grape juice, chilled


  • Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
  • In a clean blender, blend each fruit separately with sugar syrup to taste. Rinse blender between fruit blends.
  • If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
  • Pour 1/4 cup of pureed fruit into the bottom of champagne glass. Top with sparkling wine or sparkling grape juice for a non-alcoholic version.

Questions & Replies

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  1. I made the mixed berry version of these and they were delightful. I had planned on making the manog as well, bit found even reducing the recipe, I still had enough for the two of us for the evening. Next time!! Very flavorful, and I agree, 2TBSP would be plenty - I used the wrong flute so I didn't get the best photo, but the flavor is delightful! Thanks for a nice party recipe!
  2. Wow Wow Wow! I made the mixed berry tasty...soooo goood....Very quick and easy to make with superb results. I will be making the rest of the versions in late May for a party...I was just pretesting, definitely not disappointing...I used sparkling wine...Thanks so much for sharing.
  3. I made these last night and thought they were amazing! This recipe (or one almost identical to it) is published in one of Giada de Laurentiis' cookbooks. As my guest list was quite small, I only made the traditional peach bellini and I only added 2 tbsp of the puree to each champagne flute and I think any more would have been overkill.



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