Thank you to my friends at Kobrand Fine Wine and Spirits for sending me some Caposaldo wines to try. As always, the opinions are my own.
I LOVE wine. So, I was fairly certain that I would love the Caposaldo Prosecco all by itself (and I did. It’s light, fresh and bubbly). However, I’ve been dying to make a cocktail for the longest time so I settled on a Blackberry Bellini. Perfect for a hot summer day.
I buy fresh berries and freeze them all year-long instead of buying the frozen bags. This always gives us a fresh supply of fruit and I’m able to freeze them fast before they go bad so there’s always fruit on hand for smoothies and recipes. I just throw the fruit in a Ziploc freezer bag. It’s that simple.
The first step to making a Bellini, is fresh simple syrup. It’s easy. All you do is combine 2 cups of sugar with one cup water and stir over medium heat until it dissolves. Takes about five minutes.
After the syrup cooled, I took a 1/3 of a cup and 16 ounces of berries and threw them in my blender. Since blackberries have a ton of seeds, I knew I’d have to strain the puree, however it took a little longer than I expected. I wound up having to mash the berries through the sieve since there were so many seeds in the way. If you make this recipe with another fruit like strawberries or peaches, it won’t take as long. Then I placed the berry puree in a jar to chill in the fridge for a little while.
The traditional Bellini is made with white peaches and raspberries are added for a little color. I’m not a big peach fan, so I decided to go with blackberries (plus, I had a freezer full). I was excited to see how it would turn out.
I put two tablespoons of the puree in the bottom of a flute and topped it off with the Caposaldo Prosecco. It was absolutely delicious and if I didn’t love the taste of sparkling wine itself, I would’ve had another. Caposaldo Prosecco is and Italian wine that’s fruity with the aroma of citrus and green apple. It paired well with cheese, salami and grapes- perfect for a hot, summer day. I think you’ll love both the Blackberry Bellini and the Prosecco itself!
- 16 ounces of frozen blackberries thawed
- 2 cups sugar
- 1 cup water
- Caposaldo Prosecco
- Combine the sugar and water in saucepan. Stir until the sugar is dissolved. Set aside to cool.
- Combine 1/3 cup simple syrup and blackberries in blender. Strain the mixture and chill.
- Place 2 tbs. blackberry puree in the bottom of a champagne flute.
- Top with Prosecco.