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Bellini Bar Recipe

Bellini Bar

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Average Rating:

Total Reviews: 44

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  • on January 03, 2012

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    This was very easy and wonderful. We don't drink so I used Non-alcoholic Brut and it was fantastic. Not to sweet, just perfect.

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  • on December 21, 2011

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    Awesome idea! Instead of pureeing the fruit, I cook it down with sugar until syrupy. Strain; cool; serve. We prefer champagne for the bubbles. Uses less fruit flavoring. May have to experiment with ratios based on preferences.

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  • on September 13, 2011

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    I love how Giada just knows how to make some things simple! I made these for a Bridal Shower I hosted and they were a hit! Peach was the favorite of the group but I also did blackberry and strawberry. I recommend using a larger glass than a champaign flute because it seems like when you are putting the fruit puree into the glass it may not be enough but then the champaign fizzes up and you have to keep refilling the glass until you get the right mix. Overall - LOVED IT!

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  • on May 16, 2011

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    Our new Sunday mimosas, I hosted a week later Mothers Day Brunch yesterday. I just used the peach and strawberry, what a hit. I pureed and stained and the stainer was empty, no pulp perfect blend and sweetness.

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  • on April 26, 2011

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    Wonderful! I hosted an Easter brunch featuring a bellini bar with peach, pineapple, and mixed berry bellinis. They were all delicious and so easy to make.

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  • on April 23, 2011

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    This will be our 3rd Easter with a bellini bar instead of mimosas. It's a huge hit with everyone and feels very indulgent. I even make the kids one using sparkling apple cider.

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  • on January 04, 2010

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    I made the peach flavor and even after straining through a mesh strainer I have for making jam, it was extremely pulpy. I have had bellinis at restaurants before and this was not even close to the flavor or texture. I probably won't try it again.

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  • on July 07, 2008

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    I made these for our 4th of July bbq, and the girls loved it. I loved the peach, but I guess i didn't strain the blueberries too well, because i ended up with a lot of little blueberry chunks. I think ill try the mango next time.

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  • on May 27, 2008

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    Followed the recipe exactly, making all 3 flavors - peach, strawberry, and mixed berry. Couldn't be easier. Took a little bit of time to strain all those purees but all in all it wasn't that much work and the guests at my party RAVED about them. Many asked for the recipe. Thanks Giada!

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  • on October 11, 2007

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    This was a breeze to prepare in advance and so much fun. I offered mango, strawberry and blueberry purees. I probably wouldn't do blueberry again - it was too sweet, but the others were fantastic and all of the colors were so pretty. Sparkling apple cider worked well for those who preferred an alternative to Prosecco. You could probably make the purees and freeze them (with a layer of plastic wrap across the top to prevent any freezer burn and thaw in the fridge when ready to use.

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