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Bellini Bar

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Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 bag frozen peaches - (16 oz) thawed
  • 1 teaspoon grated orange peel
  • 1 bag frozen strawberries - (16 oz) thawed
  • 1 bag frozen blueberries or blackberries - (16 oz) thawed
  • 4 bottles Prosecco - (750 ml ea) to 6 bottles (or other sparkling wine) chilled
  • Fresh strawberries for garnish
  • Fresh raspberries for garnish
  • Fresh blueberries for garnish
  • Orange peel twists for garnish

Details

Servings 12

Preparation

Step 1

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate.

In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.

For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.

This recipe yields 12 servings.

Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

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