Every now and then a cocktail is the appropriate addition to a celebration. A spring brunch buffet for Mother's Day, or a Bridal luncheon would be the perfect setting for this "pretty-in-pink" bubbly adult beverage. Bellini's originated in Venice at Harry's Bar, made with white peach puree and Prosecco. This variation uses finely-diced or pureed strawberries, a bit of Limoncello, and Prosecco. It is beautiful to behold, and lovely to sip. Try this at your next spring fling! (There's also an alcohol-free version for the underage guests!)

For each serving:

1/4 cup finely-diced or 1 heaping Tablespoon pureed strawberries

1 Tablespoon very cold Limoncello

Chilled Prosecco, best quality (do not substitute champagne as the flavor profile is not the same)

Small strawberry with leaves, split vertically half-way up the berry, for garnish

Place the strawberries or puree in the bottom of a champagne flute. (If using diced strawberries, muddle them a bit.) Add the Limoncello. Tip the glass slightly to the side and gently, slowly pour the Prosecco down the side of the glass to fill. Place the strawberry on the rim of the glass and serve.

Virgin version:

Place 1 Tablespoon strawberry puree in glass. Fill glass 1/3 full with cold lemonade. Top off with cold lemon-lime soda.

Homemade is always best! I love this Italian liqueur, and making limoncello is a snap. It only requires a bit of patience, as the whole process requires about 5 days. This delightful concoction stays in the refrigerator, at the ready for an adult beverage on a leisurely summer afternoon or evening. If you're an on-the-rocks lover, this will make you happy, indeed. I like it as a component to a variety of drinks; there are several recipes using limoncello coming, a Strawberry-Lemon Bellini with a virgin version this month! (Feel free to halve the recipe to start, or if you don't think you need that much in your refrigerator!)

10 lemons

1 bottle vodka (750-ml)

3 1/2 cups water

1/2 cup strained freshly-squeezed lemon juice

3 cups sugar

Using a vegetable peeler, remove the zest from the lemons, being careful not to take the white part. (Remove any white pith from the peels with a paring knife.) Place the peel into a 2 quart non-reactive container, preferably glass. Pour the vodka over the peels and cover with a lid or plastic wrap. Let the peels steep in the vodka for 4 days at room temperature.

Stir together the water, lemon juice, and sugar in a large saucepan over medium heat until the sugar dissolves completely, 5-8 minutes. Cool completely. Pour the lemon simple syrup mixture into the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and it will keep in the refrigerator up to 1 month.