Brunch Bellini Bar

My Brunch Bellini Bar is written by me on behalf of Santa Margherita Wines. All opinions are 100% mine.

Have you seen the hashtag #BrunchforPresident? Well I couldn’t agree more; brunch will get my vote every time! I always love a good brunch but there is something special about summer brunch, especially when enjoyed outside. The foods are full of fresh ingredients, there is plenty of seasonal fruit and of course there is some bubbly flowing.  I have so many fun memories of sitting on patios with my girlfriends brunching throughout summer.

I love to host brunch. You know how when you’re at a dinner party or any evening party and you’re having so much fun and you just don’t want it to end? That’s the beauty of a brunch… it can go on all day if you want it to! One of my favorite things to enjoy at brunch is a Bellini. I recently tried a Bellini Bar with a variety of seasonal fruit purées and it was ahhhmazing! I put the purées on ice so that there is no need to go inside unless you want to. Talk about refreshing, it gave me all the heart eyes!

Remember my Chianti Braised Shortribs? Well I like to drink Santa Margherita Wines too, not just eat them. 😉 It’s a classic Italian wine which I associate with everyday, unpretentious elegance. The Santa Margherita Prosecco is such a bright burst of flavor and it is a perfect pairing with the assorted fruit purées in my Bellini Bar.

I had the different fruit purée varieties out on a table with the Prosecco so guests could help themselves, bar style.

Brunch Bellini Bar

Printable recipe card below.

Ingredients

Santa Margherita Prosecco

1 cup fruit of choice (I used blueberries, peaches, mango and watermelon)

Directions

Purée each fruit individually.

Pour each purée into a small pitcher or milk bottle. Place bottles on ice.

Pour about 2 – 3 tablespoons of purée into a champagne glass. Top with Santa Margherita Prosecco.

Brunch Bellini Bar

Published by: Lydia

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Ingredients

  

• Santa Margherita Prosecco
• 1 cup fruit of choice I used blueberries, peaches, mango and watermelon

Instructions

 

• Purée each fruit individually.
• Pour each purée into a small pitcher or milk bottle. Place bottles on ice.
• Pour about 2 - 3 tablespoons of purée into a champagne glass. Top with Santa Margherita Prosecco.

Tried this recipe?Mention @lydioutloud or tag #lydioutloud!

What’s your favorite brunch tradition? Which of these flavors would you want to try?

Santa Margherita is running a Giveaway every Wednesday through 8/10; check out their Facebook Page for all of the details!