Recipe courtesy of Ree Drummond

Bellinis

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  • Level: Easy
  • Total: 40 min (includes chilling time)
  • Active: 10 min
  • Yield: 6 to 8 servings
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Ingredients

Directions

Special equipment:
Blender with pitcher
  1. Make a simple syrup by adding the sugar and 1/2 cup water to a very small saucepan and heating over low heat until all of the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge.
  2. Grab the bag of frozen peaches and the lemon zest and add them to a blender with the cold simple syrup; blend until smooth. Place the blender pitcher in the fridge until you need it.
  3. To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.
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