This rossini cocktail is an easy two ingredient drink made with fresh strawberry puree and bubbly prosecco. This light and fresh Italian cocktail is perfect for valentine's day, brunch or mother's day.
Pour approximately ¼ cup of the puree into a champagne flute or wine glass and then fill the remainder of the glass slowly with prosecco.
Garnish glasses with a fresh strawberry, if desired, and serve.
Using a high powered blender and straining the puree after blending it will help to make the smoothest strawberry puree.
When adding the prosecco to the glass, pour it slowly, so it doesn't overflow.
If the puree and prosecco don't blend together, the drink can be gently stirred to combine it.
Substitutions and Variations
Strawberries - Either fresh or frozen strawberries can be used. Frozen strawberries should be thawed and drained of any excess liquid before blending them.
Prosecco - Prosecco is a sparkling white wine from Italy that is similar to champagne. Champagne, other sparkling white wines or sparkling rosé can also be used. For a sweeter cocktail, try using sweet or fruity sparkling white wine as opposed to a more brut or dry variety.
For a crowd - This cocktail can be scaled up for a crowd. Either serve the puree in a small pitcher next to the bottles of chilled prosecco or add the puree to a punch bowl and top with the prosecco. When serving this drink as a punch, the puree may need to be gently stirred with the prosecco to combine it together. Whole strawberries can be frozen to garnish the punch and serve as "ice cubes" to keep the punch cold. The ratio for scaling up the recipe is: 1 pound of fresh strawberries + 1 bottle of prosecco = 6 drinks.
Raspberries - For a different flavor, raspberries can be pureed instead of, or in combination with the strawberries.
Make Ahead and Storage Instructions
The strawberry puree can be made up to two days ahead of time and stored in an airtight container in the refrigerator.Puree can also be stored in an airtight container in the freezer for up the two months. Frozen puree should be thawed completely in the refrigerator and may need to be quickly blended in case of seperation.