Learn how to make a bright, refreshing Italian Rossini Cocktail. This simple strawberry bellini combines a silky fresh strawberry purée with bubbly Prosecco for an elegant drink that’s ideal for brunches, parties, and special occasions.
If you want a straightforward Prosecco cocktail that’s a little different from a peach bellini or a mimosa, the Rossini is a lovely choice. Also called a Strawberry Bellini, it’s fruity, sweet, and refreshingly light while being remarkably easy to prepare.
The drink starts with a simple strawberry purée—fresh strawberries blended with a little sugar, then strained to remove seeds for an extra-smooth texture—and is finished by gently topping with chilled Prosecco. Below you’ll find the full recipe and some tasty food pairings to serve alongside your cocktail.
Ingredients
Ingredient notes and substitutions
- Strawberries – Use ripe, fresh strawberries when they are in season for the best flavour. If using frozen berries, consider a different variation like a strawberry sgroppino or adjust texture and sweetness accordingly.
- Sugar – Regular white sugar works well. Caster (superfine) sugar dissolves more quickly and gives a smoother purée.
- Prosecco – Choose a chilled Prosecco you enjoy drinking. A dry or extra-dry bottle balances the sweetness of the strawberries.
Recipe tips
- Purée-to-Prosecco ratio – Start with about 2–3 tablespoons of strawberry purée per glass and adjust to taste. If you prefer a fruitier drink, add more purée; for a lighter cocktail, use less.
- Make ahead – The strawberry purée can be prepared 1–2 days in advance and stored in the refrigerator. Combine with Prosecco only when ready to serve so the bubbles remain lively.
- Brighten with citrus – A small squeeze of lemon or lime into the purée adds a pleasant zing. Add sparingly so the fruit acidity doesn’t make the Prosecco foam excessively when mixed.
- Scale up – Double or triple the purée quantities to make a larger batch for a party. Keep the purée chilled until serving and top each glass individually with Prosecco.
Yes. You can prepare the strawberry purée 1–2 days ahead and keep it refrigerated. Do not mix it with Prosecco until just before serving to preserve the bubbles.
Absolutely. Swap Prosecco for an alcohol-free sparkling wine or any high-quality sparkling water for a non-alcoholic version that keeps the festive fizz.
Nibbles to serve with your cocktail
In Italy, an aperitivo is often accompanied by little bites—nuts, crisps, or marinated olives. Small plates and finger foods pair beautifully with a Rossini. Below are a few ideas that complement the fruity, effervescent character of this cocktail.
Suggested pairings include savory croquettes, smoked salmon crostini, gnocco fritto with cheese and prosciutto, or artichoke bruschetta. These options offer a mix of textures and flavours that balance the Rossini’s sweetness.
Sides
Ricotta Chicken Croquettes
Antipasti
Smoked Salmon Crostini
Antipasti
Gnocco Fritto (Italian Fried Dough)
Antipasti
Artichoke Bruschetta (Quick, Easy & Delicious)
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Rossini Cocktail (Strawberry Bellini)
By Emily
Ingredients
- 7 oz (200g) fresh strawberries
- 2 tablespoons white sugar
- Prosecco, chilled
Instructions
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Remove the strawberry tops and halve the berries. Place them in a blender or food processor with the sugar and blitz until completely smooth.
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Push the puréed strawberries through a fine sieve to remove seeds and achieve a silky texture.
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Spoon about 2–3 tablespoons (or to taste) of strawberry purée into the base of a chilled flute. Slowly top with chilled Prosecco, adding it gradually to avoid excessive frothing from the fruit’s acidity. Serve immediately.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- When using canned or jarred tomatoes, choose quality brands for the best flavour.
- Vegetable sizes are assumed to be medium unless stated.
- Recipes are tested using a convection (fan) oven unless specified.
- Nutrition details are approximate and calculated automatically.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.