So Easy Strawberry Saffron Bellini

Kristina Todini, RDN

Ben vuneto, bem vindo, welcome! I’m a dietitian nutritionist with a serious case of wanderlust. When I’m not exploring the world I love to explore in the kitchen with new ingredients and flavors from around the world.


Get the Get Forked Newsletter!

Subscribe to the Get Forked Newsletter and receive notifications of new posts by email.

Recipe Categories

Prosecco with saffron-infused strawberry puree? I’ll brunch to that!

Ah, brunch. The excuse to drink juice spiked with sparkling alcohol–well let’s be real, heavy on the sparkling, light on the juice. Whether it’s Mother’s Day, Christmas or just an excuse to extend your Saturday night party, brunch is never a bad idea.

While my go-to brunch cocktail is a classic mimosa, a great back up is the bellini. Traditionally made with peach puree and prosecco, the bellini has now became synonymous with any fruit puree paired with Italian prosecco. And why stop at just pureed fruit? Infusing the puree with a strong spice like saffron or rosemary will be the icing on the already delicious cake.

One final note from the Italian husband: the correct Italian pronunciation of prosecco is “pro-SAY-co,” not “pro-seh-co.” Just so you know. 😉

Correct pronunciation of “prosecco:” Pro-SAY-co, not pro-SEH-co. The Italian husband’s pet peeve.


So Easy Saffron Bellini

  • Author:
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 2 cocktails
  • Category: Desserts & Drinks


Prosecco with saffron-infused strawberry puree? I’ll brunch to that!


  • 1 cup berries
  • 1 teaspoon saffron
  • 1/8 cup juice (any 100% fruit juice, be creative with flavors!)
  • 10 ounces prosecco


  1. Pulse berries in a food processor until smooth.
  2. Heat pureed berries, juice and saffron over very low heat for 10 minutes, or until saffron releases its flavor. Take off heat and let cool.
  3. Pour 5 ounces of prosecco or other sparking wine into champagne flute, then add 1 teaspoon puree (adding more if needed, you do you). Make sure to add puree slowly, as wine will fizzle and overflow.
  4. Top with berry garnish and enjoy!
Kristina Todini

Registered Dietitian Nutritionist. Minimalist. Sustainable nutrition junkie. Wannabe nomad. Eating the world, one plate at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *