i’ve made strawberry bellinis a few times but have never been happy with the result that comes from using a strawberry puree – the texture of the drink, even when i sieve the puree to try and get it really smooth, has never been what i hoped for; the flavour has also never had the freshness and perfume that is so wonderful in a ripe flavoursome strawberry.
so, when i read belinda harley’s method for allowing her strawberries to “ooze” i was intrigued. i had thought about using the method that i adopted for my strawberry shrub, but that relies on sugar to lure out the strawberry juices, whereas this version just uses a bit of heat and a bain marie technique.
while i was making this it smelt amazing and fresh but towards the end of the time specified it started to smell a bit “cooked” – more like strawberry jam than fresh fruit. i was worried i’d ruined it. the resulting juice also had that slightly jammy flavour (and was very much not sweet!) but once it was added to my fizz (i used a dry cava) it was absolutely perfect. the resulting bellini is clear, fresh flavoured and full of strawberry perfume. i will definitely be using this method again.