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Strawberry Bellini

In this creative cocktail from Chef Suzanne Goin, balsamic vinegar adds depth and sophistication without overwhelming the freshness of the strawberries. For a nonalcoholic version, substitute sparkling water for the sparkling wine.

To make a simple syrup, in a saucepan over medium-high heat, combine equal parts sugar and water and bring to a boil, then simmer for about 10 minutes. Let cool to room temperature before using.


  • 1/2 cup balsamic vinegar
  • 1 lb. strawberries, hulled, plus more for garnish
  • 1/4 cup fresh lemon juice
  • 6 Tbs. simple syrup, plus more, to taste
  • Ice cubes as needed
  • Sparkling wine for serving


Pour the balsamic vinegar into a small saucepan, set over medium-high heat and simmer until reduced to 1/4 cup, about 10 minutes. Let cool to room temperature.

In a blender, combine the reduced balsamic vinegar, the 1 lb. strawberries, the lemon juice and the 6 Tbs. simple syrup and puree until smooth. You should have about 2 1/4 cups puree.

For each cocktail, fill a cocktail shaker with ice and add 2 oz. strawberry puree and 4 oz. sparkling wine. Shake gently, then adjust the sweetness with more simple syrup as needed. Strain into a flute or a double old-fashioned glass and garnish with a strawberry. Makes 9 cocktails.

Recipe by Chef Suzanne Goin.