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.