Fresh Strawberry Rossini Sparkling Wine Cocktail

Why You’ll Love This Recipe

• Fresh strawberry purée gives the cocktail a vivid ruby-pink color and naturally ripe berry flavor.
• Dry sparkling wine balances the fruit and sugar with crisp, refreshing acidity.
• The recipe requires only five ingredients and no special cocktail equipment beyond a blender.
• It is elegant enough for brunches and celebrations but easy enough to make at home.

Grocery List

• Produce: 1 small container ripe strawberries and 1 lemon
• Dairy: None required
• Pantry: Granulated sugar and 1 bottle Brut Prosecco or other dry sparkling wine

Full Ingredients

For the Strawberry Purée

• 8 ounces (225 g) ripe strawberries, hulled
• 1 1/2 tablespoons (19 g) granulated sugar
• 1 tablespoon (15 ml) freshly squeezed lemon juice

For the Cocktails

• 2 cups (475 ml) Brut Prosecco or other dry sparkling wine, chilled to 38-42°F (3-6°C)
• 4 small whole strawberries, washed and dried, for garnish

Step-by-Step Instructions

Step 1: Chill the glasses

Place 4 champagne flutes, tulip glasses, or small stemmed wine glasses in a 0°F (-18°C) freezer for 10 minutes. Keep the sparkling wine refrigerated at 38-42°F (3-6°C). Cold glasses and cold wine preserve the bubbles and keep the finished Rossini refreshing without the need for ice.

Step 2: Prepare the strawberries

Rinse the strawberries under cool running water and dry them thoroughly. Remove the leafy tops, then weigh 8 ounces (225 g) of hulled fruit. Cut any large berries in half so they blend evenly. Reserve 4 small whole strawberries for garnishing the glasses.

Step 3: Blend the strawberry purée

Place the hulled strawberries, 1 1/2 tablespoons granulated sugar, and 1 tablespoon fresh lemon juice in a blender. Blend on high speed for 30 to 45 seconds, stopping once to scrape down the sides if necessary. The mixture should look completely smooth, glossy, and pourable, with no visible pieces of fruit.

Step 4: Strain and chill the purée

Set a fine-mesh strainer over a bowl or measuring jug. Pour in the strawberry mixture and press it through with the back of a spoon or a flexible spatula. Discard the seeds and thick pulp left in the strainer. Refrigerate the strained purée at 40°F (4°C) or colder for 10 minutes. The purée must be cold before it is combined with the sparkling wine.

Step 5: Portion the strawberry base

Remove the glasses from the freezer. Stir the chilled purée, then pour 2 fluid ounces, or 1/4 cup, into each glass. If the purée has thickened in the refrigerator, whisk it briefly until it is smooth enough to pour.

Step 6: Add the sparkling wine

Tilt one glass slightly and slowly pour in about half of its sparkling wine. Allow the foam to settle for 10 seconds, then add the remaining wine for a total of 4 fluid ounces, or 1/2 cup, per glass. Repeat with the remaining glasses. Adding the wine in two stages prevents overflowing and helps preserve the cocktail’s effervescence.

Step 7: Finish and serve

Use a slender cocktail spoon to give each drink one gentle stir from the bottom upward. Do not stir vigorously, or the sparkling wine will lose its bubbles. Cut a small slit in each reserved strawberry and place one on the rim of each glass. Serve immediately while the Rossini is cold, fragrant, and lively.

Pro Tips

• Choose deeply colored berries: Fully ripe, fragrant strawberries provide the strongest flavor and most vibrant natural color.
• Use dry sparkling wine: Brut Prosecco keeps the cocktail balanced. Sweeter sparkling wine can make the finished drink taste syrupy.
• Taste before chilling: If the berries are unusually tart, blend in 1 additional teaspoon of sugar. If they are very sweet, reduce the sugar to 2 teaspoons.
• Strain for the smoothest texture: Removing the strawberry seeds creates a polished cocktail that pours cleanly and does not feel gritty.
• Never blend the sparkling wine: Add it directly to the glasses so the Rossini retains its delicate bubbles.

Variations

• Alcohol-free Rossini: Replace the Prosecco with 2 cups (475 ml) of chilled dry zero-proof sparkling wine. Avoid sweet sparkling grape juice unless you also omit the granulated sugar.
• Strawberry-raspberry version: Replace 4 ounces (115 g) of the strawberries with 4 ounces (115 g) of fresh raspberries, then strain the purée carefully to remove the raspberry seeds.
• Rosé Rossini: Use a dry sparkling rosé in place of Prosecco for a deeper pink color and subtle red-fruit notes.

Storage & Make-Ahead

The strawberry purée can be prepared up to 24 hours in advance. Transfer it to an airtight container and refrigerate at 40°F (4°C) or colder, then whisk it well before using. For longer storage, freeze the purée in an airtight container for up to 1 month and thaw it overnight in the refrigerator. Do not assemble the cocktails ahead of time because the sparkling wine will quickly lose its effervescence. An opened bottle of Prosecco may be refrigerated with a sparkling-wine stopper for up to 24 hours, although its bubbles are strongest immediately after opening.

Nutrition (per serving)

Calories: 130 kcal | Carbs: 13g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Fiber: 1g | Sugar: 10g | Sodium: 6mg | Cholesterol: 0mg