Bellinis

Total Time:
35 min
Prep:
30 min
Cook:
5 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 cups sugar
  • 1 cup water
  • 3 (16-ounce) bags frozen peaches, thawed
  • 1 teaspoon grated orange peel
  • 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
  • Orange peel twists, for garnish
Directions

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 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.

For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.

Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.


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5.0 6
I followed this recipe exactly. I brought these to a lady's bunko party and everyone loved them. The three bottles of Prosecco I brought were supposed to last all night, but only lasted for about an hour and a half. This is such a great item to bring to a party. It's fun and different. item not reviewed by moderator and published
Bellinis are fantastic item not reviewed by moderator and published
so, so gooooooD item not reviewed by moderator and published
This recipe is a step-by-step of how to puree, keep and complete the recipe! Thanks for the easy directions! item not reviewed by moderator and published
This is a great recipe for a different holiday or family gathering. I can't wait to try other fruits! item not reviewed by moderator and published
Delish! Felt like I was back Venezia! item not reviewed by moderator and published

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Recipe courtesy of Sandra Lee