Blackberry and mint puree jazz up bubbly champagne for the perfect brunch cocktail!
Happy Friday, friends!! And welcome to day five of #BrunchWeek!
Cocktails are typically a signature part of a brunch party, and more often than not a mimosa or mimosa bar is on the menu. Because champagne makes people feel like they’re doing it up a little more fancy. amiright?
I am not typically a fan of champagne on its own, but I do enjoy a good mimosa. And when I saw this drink right here…with pureed blackberries and mint…I knew it was a cocktail fit for brunch!
Now, a Bellini is typically made with Prosecco, but champagne works just as well, especially since there is some added sweetness from the Dixie Crystals sugar in the puree. You are welcome to use Prosecco if that is your preference, but I think the champagne worked beautifully.
One of my besties and I host a little brunch for friends every couple of months or so, and when I told her I was going to try this drink out, she told me that if it was good, we may add it to our next menu. Well, my friends, it was definitely good. So good, in fact that I drank the entire batch by myself. Not all at once, but J doesn’t drink wine or liquor and I couldn’t let it go to waste!!
The puree will settle to the bottom, so if you want to keep it mixed up, just give your glass a swirl every so often. But the combination of the blackberries with mint and sugar is one of perfection. I love blackberries – they are quite possibly my favorite fruit – and all things mint have my heart, so combine those two with sugar and I am all about it, ’bout it!
And how perfect would this be for a Mother’s Day brunch? I mean, what a way to pamper mom and make her feel a little fancy for the day! And because she loves you, she might even share with you. If you’re really nice.
Be sure to check out this and other amazing recipes from today at the bottom of the post, and if you haven’t already – enter the giveaway drawing!! There are some amazing prizes to be had y’all, from some amazing and generous sponsors!! If you missed the earlier post, you can check out the prizes here.
Blackberry Mint Bellinis
- 6 oz fresh blackberries (You can use frozen and thawed if necessary)
- ¼ cup fresh mint leaves
- 2 Tbsp Dixie Crystals granulated sugar
- 2 750mL bottles of your favorite champagne
- Fresh mint sprigs , for garnish (optional)
- Add the blackberries, mint leaves, and sugar to a food processor or blender. Cover and puree until smooth and combined. Allow to sit for a couple of minutes.
- Using a fine mesh sieve over a bowl and a spatula, press the puree through to remove the seeds and fruit pulp.
- Pour ½ ounce of the blackberry mint puree into the bottom of each champagne flute.
- Slowly and carefully, fill each glass with champagne or Prosseco. (Pour carefully so it doesn't bubble over and make a mess!)
- Garnish with a sprig of mint, if desired, and serve. Or hide away in your bedroom closet and drink them all yourself. Whatever you prefer!
Source: Bread Booze Bacon
Take a look at what the #BrunchWeek Bloggers are creating today!
Blackberry Mint Bellinis from Sweet Beginnings
Cardamom Rose Cocktail from Culinary Adventures with Camilla
Lemon & Blueberry Mocktail from Girl Abroad
Mango Pina Colada from The Spiffy Cookie
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures
BrunchWeek Egg Dishes:
Cheesy Asparagus Bacon Quiche from The Nifty Foodie
Creamed Asparagus Omelet from Wholistic Woman
Eggs in Hell from kimchi MOM
Asparagus and Cheddar Frittata from My Catholic Kitchen
Spring Veggie Quiche from A Day in the Life on the Farm
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Cream Cheese Danish from Amy’s Cooking Adventures
Apple Cinnamon Bread from It Bakes Me Happy
Gluten Free Apple Waffles from Gluten Free Crumbley
Banana Bread Buttermilk Pancakes from Love and Confections
Blackberry Cream Cheese Sweet Rolls from Pink Cake Plate
Brown Sugar Poptarts from Big Bear’s Wife
Creme Brulee French Toast from The Barbee Housewife
Cherry Almond Coffee Cake from The Chef Next Door
Cheddar Dinner Rolls from Family Around the Table
Cinnamon Apple Danish from Nik Snacks
Garlic and Herb Pull Apart Bread from Jane’s Adventures in Dinner
Lemon Poppy Seed Loaf Cake from Books n’ Cooks
BrunchWeek Main Dishes:
Country Ham Biscuits with Peach Mustard from Palatable Pastime
Ham, Apple and Cheddar Melts from Cookaholic Wife
Ham, Egg, and Asparagus Breakfast Pizza Rants From My Crazy Kitchen
Shaved Asparagus, Herb Cream Cheese, and Smoked Salmon Pizza from Sarcastic Cooking
Yumbo Sliders from Cindy’s Recipes and Writings
BrunchWeek Fruits, Vegetables and Sides:
Rhubarb Crunch from Cooking with Carlee
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.