Christmas Kiwi Strawberry Bellini Cocktail
There’s a specific moment each year when the festive season truly begins for me. It’s not the first mince pie or the day we put up the tree, but the evening we settle down after a long day of preparations, and I mix up a special holiday drink. For years, I’ve been refining this recipe, and I believe I’ve landed on something genuinely special: my Christmas Kiwi Strawberry Bellini. Every Christmas Eve, after the last of the wrapping is done, I mix up a batch of these for my wife and me to enjoy by the fire.
This isn’t your standard peach Bellini. We’re swapping the traditional purée for a vibrant, fresh combination of sweet strawberries and tangy kiwi fruit. The result is a stunning jewel-toned drink, with the natural sweetness of the berries beautifully balanced by the slight tartness of the kiwi. When combined with the crisp, cold fizz of Prosecco, it creates a wonderfully refreshing and festive fruit cocktail. It’s the kind of drink that looks incredibly elegant but is straightforward enough to prepare when you have a dozen other things on your holiday to-do list.
This holiday drink is ideal for kicking off a Christmas dinner party, serving at a festive brunch, or simply enjoying on a quiet evening. The vibrant red and green hues from the fruit purée feel deliberately Christmassy without being cliché. It’s a sophisticated yet fun cocktail that always gets compliments and makes any gathering feel a bit more celebratory.
Recipe Overview
This kiwi strawberry bellini recipe guides you through creating a fresh, flavourful fruit purée that serves as the base for an elegant Christmas cocktail. The process involves gently simmering the fruit to bring out its natural sweetness, before blending and chilling it. The final assembly is as simple as pouring the purée into a flute and topping it with chilled sparkling wine. From my own testing, I’ve found that straining the purée through a fine-mesh sieve is absolutely essential for achieving that silky-smooth, professional texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus chilling time)
- Servings: 6-8 bellinis
- Difficulty: Easy
Why You’ll Love This Christmas Kiwi Strawberry Bellini
- Genuine Flavour: The taste is purely fruit-forward. You get the lush sweetness from ripe strawberries, immediately followed by a bright, zesty kick from the kiwi and a hint of fresh lime. It’s not overly sugary, allowing the quality of the fruit and the crispness of the Prosecco to shine.
- Ready in Under 30 Minutes: The fruit purée, which is the heart of this bellini recipe, comes together on the stovetop and in the blender in about 25 minutes. Once it’s chilled, assembling the cocktails takes mere seconds.
- Flexible Recipe: You can easily adjust the sweetness to your liking by adding more or less sugar. For a non-alcoholic version, simply top the purée with chilled sparkling apple juice or a good quality lemonade for a drink the whole family can enjoy.
- Great for Holiday Gatherings: This Christmas cocktail works beautifully for a range of festive occasions. Serve it as guests arrive for Christmas lunch, as part of a New Year’s Eve celebration, or alongside a special holiday brunch like our Easy Sheet Pan Pancakes.
- Family Tested: My eldest daughter, who usually sticks to juice, always asks for a non-alcoholic version of this one. Seeing her enjoy the vibrant fruit flavours is always a highlight, and it confirms that the core recipe is a winner.
Ingredients You’ll Need
For the best results, use the ripest, most fragrant fruit you can find. The quality of the strawberries and kiwis will directly impact the final flavour of your holiday drink. I prefer using caster sugar as it dissolves more readily, but granulated will also work just fine. When it comes to the fizz, a dry Prosecco is my go-to for its crisp, fruity notes that complement the purée without adding too much sweetness.
- 400g fresh, ripe strawberries, hulled and quartered
- 4 ripe kiwi fruits (about 300g), peeled and roughly chopped
- 50g caster sugar (adjust to taste)
- 1 tbsp fresh lime juice
- 2 tbsp water
- 1 (750ml) bottle of chilled Prosecco, Cava, or other dry sparkling wine
- Optional garnishes: small strawberry slices, thin kiwi wheels, or fresh mint sprigs
Marcus’s Tip: Don’t be tempted to use frozen fruit. While convenient, fresh fruit provides a much brighter, more vibrant flavour and a better texture for the purée. The difference is truly noticeable in the finished bellini.
How to Make This Christmas Kiwi Strawberry Bellini
The process is broken down into two main parts: creating the fruit purée and then assembling the bellinis. The purée can be made a day or two in advance, making party preparation much smoother.
- Prepare the Fruit: Start by washing and preparing your fruit. Hull and quarter the strawberries, and peel and chop the kiwi fruits. Having everything ready to go makes the cooking process seamless.
- Simmer the Purée Base: In a medium saucepan, combine the prepared strawberries, kiwi, caster sugar, lime juice, and water. Stir everything together gently.
- Cook the Fruit: Place the saucepan over a medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 8-10 minutes, stirring occasionally, until the fruit has completely softened and the sugar has dissolved. The strawberries will break down and release their gorgeous red juices.
- Blend Until Smooth: Carefully transfer the hot fruit mixture to a blender. Be sure to allow steam to escape by removing the small cap in the lid and covering the opening with a folded tea towel. Blend on high for about 1 minute, or until the mixture is completely smooth.
- Strain for a Silky Texture: This is my non-negotiable step for an elegant finish. Place a fine-mesh sieve over a bowl or jug and pour the blended purée through it. Use the back of a spoon to press the liquid through, leaving the tiny seeds behind. You’ll be left with a beautifully smooth, vibrant purée.
- Chill Thoroughly: Cover the bowl of purée and place it in the refrigerator to chill for at least 2 hours, or until completely cold. You can speed this up by placing it in the freezer for about 30-40 minutes, but don’t let it freeze solid.
- Assemble the Bellinis: When you’re ready to serve, pour about 30-40ml (2-3 tablespoons) of the cold kiwi strawberry purée into the bottom of a chilled champagne flute.
- Top with Fizz: Slowly top up the glass with your chilled Prosecco or sparkling wine. I find that tilting the glass as you pour, much like you would with a beer, helps to preserve the bubbles and prevent it from foaming over. Give it a single, gentle stir with a long spoon to combine.
- Garnish and Serve: Add your chosen garnish – a small slice of strawberry on the rim or a thin wheel of kiwi dropped into the glass looks lovely. Serve immediately while it’s cold and bubbly.
Tips From My Kitchen
- Temperature is Key: For the best bellini, every component must be thoroughly chilled. That means the purée, the sparkling wine, and even your champagne flutes. Pop the glasses in the fridge for 30 minutes before serving for an extra-crisp and refreshing drink.
- The Secret Step: Don’t skip straining the purée. I learned that even the most powerful blender can’t fully pulverise kiwi and strawberry seeds. Pushing the purée through a sieve is the difference between a homemade-tasting drink and a cocktail-bar-quality one. It’s a few extra minutes of work for a vastly superior texture.
- Make-Ahead Magic: The fruit purée is ideal for making in advance. You can prepare it up to 3 days ahead of time and keep it in an airtight container in the fridge. This makes assembly incredibly fast when your guests arrive.
- Storage: Any leftover purée can be stored in the fridge for up to 3 days. It’s also delicious spooned over yoghurt, ice cream, or even spread on toast. You can also freeze it in ice cube trays for future single-serving bellinis.
Equipment You’ll Need
- Medium saucepan
- Blender or stick blender
- Fine-mesh sieve
- Champagne flutes or coupe glasses
- Sharp knife and cutting board
Common Mistakes to Avoid
- Using Warm Ingredients: Pouring cold Prosecco onto room-temperature purée (or into a warm glass) will cause it to lose its fizz instantly. A flat bellini is a sad bellini. Ensure everything is properly chilled for maximum effervescence.
- Over-mixing the Cocktail: Once you’ve added the Prosecco, resist the urge to stir vigorously. A single, gentle turn of a bar spoon is all that’s needed to combine the purée and wine. Over-mixing will knock out all the precious bubbles you’re trying to preserve.
- Incorrect Pouring Ratio: A classic Bellini typically has a ratio of one part purée to two or three parts sparkling wine. Adding too much purée makes the drink heavy and overly sweet, masking the delicate fizz. Start with a smaller amount of purée; you can always add a little more if you prefer.
What to Serve With This Christmas Kiwi Strawberry Bellini
This festive cocktail is a wonderful aperitif and pairs beautifully with a variety of nibbles. The balance of sweet and tart cuts through rich and salty flavours, making it a versatile choice.
- Smoked Salmon Blinis: The crisp, fruity notes of the bellini are a fantastic counterpoint to the rich, oily smoked salmon and creamy crème fraîche.
- Baked Camembert with Cranberry: A warm, gooey baked cheese is a winter staple. The bellini’s acidity cleanses the palate between rich, cheesy bites.
- Festive Desserts: For a brunch setting, serve this alongside something zesty and bright, like our Lemon Crumb Bars Recipe. The fruit flavours in the drink and dessert complement each other wonderfully.
Frequently Asked Questions
Christmas Kiwi Strawberry Bellini
Ingredients
Method
- Prepare the Fruit: Start by washing and preparing your fruit. Hull and quarter the strawberries, and peel and chop the kiwi fruits. Having everything ready to go makes the cooking process seamless.
- Simmer the Purée Base: In a medium saucepan, combine the prepared strawberries, kiwi, caster sugar, lime juice, and water. Stir everything together gently.
- Cook the Fruit: Place the saucepan over a medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for 8-10 minutes, stirring occasionally, until the fruit has completely softened and the sugar has dissolved. The strawberries will break down and release their gorgeous red juices.
- Blend Until Smooth: Carefully transfer the hot fruit mixture to a blender. Be sure to allow steam to escape by removing the small cap in the lid and covering the opening with a folded tea towel. Blend on high for about 1 minute, or until the mixture is completely smooth.
- Strain for a Silky Texture: This is my non-negotiable step for an elegant finish. Place a fine-mesh sieve over a bowl or jug and pour the blended purée through it. Use the back of a spoon to press the liquid through, leaving the tiny seeds behind. You'll be left with a beautifully smooth, vibrant purée.
- Chill Thoroughly: Cover the bowl of purée and place it in the refrigerator to chill for at least 2 hours, or until completely cold. You can speed this up by placing it in the freezer for about 30-40 minutes, but don't let it freeze solid.
- Assemble the Bellinis: When you're ready to serve, pour about 30-40ml (2-3 tablespoons) of the cold kiwi strawberry purée into the bottom of a chilled champagne flute.
- Top with Fizz: Slowly top up the glass with your chilled Prosecco or sparkling wine. I find that tilting the glass as you pour, much like you would with a beer, helps to preserve the bubbles and prevent it from foaming over. Give it a single, gentle stir with a long spoon to combine.
- Garnish and Serve: Add your chosen garnish – a small slice of strawberry on the rim or a thin wheel of kiwi dropped into the glass looks lovely. Serve immediately while it's cold and bubbly.
Notes
I hope this Christmas Kiwi Strawberry Bellini brings a little extra sparkle to your festive celebrations this year. It has become a cherished tradition in our home, and it’s a recipe I am truly delighted to share. If you give this holiday drink a go, please let me know how it turned out in the comments below. I love hearing about your kitchen adventures! Cheers, and happy holidays.
All the best,
Marcus Bennett
