Baby Bellini Recipes

Steps:

• I found that using wine glasses are best. Wash & chop fruit. If you have, use a mortar and pestle to break up the fruit and extract juice, its a great tool for this recipe, set aside.
• Dip rims of wine glass in ginger ale, 7-up or your favorite mixer. Then while edge is wet, dip into some sugar. Let sit for a minute or two.
• Divide fruit amongst wine glasses evenly. Add orange juice 3/4 way up, then vodka,add your champagne until glass is full and bubbly. Garnish with a slice or strawbery or apple. Serve immediately.

Steps:

• In a champagne flute, add fruit juices.
• Fill with apple cider.
• Stir and serve.

Steps:

• 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.

Steps:

• 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.
• 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.
• To serve, pour some puree into a champagne flute and top off with very cold champagne or sparkling wine.

Steps:

• 1. Pour 1 tablespoon peach concentrate into each glass.
• 2. Fill each Champagne glass two-thirds full with sparkling cider.
• 3. Drop 2 raspberries into each Champagne flute and serve.