Full of fresh strawberry, dark rum, & a touch of Prosecco, this Strawberry Daiquiri Bellini is sure to be a refreshing addition to any brunch celebration.
First, make the strawberry puree: Reserving a few of the smallest, prettiest ones for garnishes, hull the strawberries (ie, remove the green leafy part) and half or quarter them, depending on their size. Add the chopped strawberries to a blender and puree until smooth. Slowly add the rich simple syrup and blend to combine. As overall sweetness can vary depending on the season and your particular strawberries, start with a half cup simple syrup, and increase to a third cup to taste. Chill for at least an hour (or overnight) for best results.
To make the cocktail: Add the rum, lime juice, and strawberry puree to a cocktail shaker with some ice. Shake until the outside is frosty. Pour the mixture into a fluted glass, top with Prosecco, and add a strawberry to garnish. Add additional simple syrup to taste, if needed. Repeat until everyone has a glass!
Sweetened Strawberry Puree: The recipe above makes enough puree for about 6-8 drinks. Puree will last 2-3 days in the fridge, or up to 3 months frozen.
Rich Simple Syrup: Rich simple syrup is made with two parts sugar to one part water. For this recipe, I recommend using a whole cup white granulated sugar and a half cup water, simmered until slightly thickened over medium low heat. For more information, see this post featuring simple syrups.