Bellini Coupe Recipes

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BELLINI COUPE

Provided by Florence Fabricant

Categories     quick, cocktails

Yield 6 servings

Number Of Ingredients 5



Bellini Coupe image

Steps:

  • Bring a pot of water to a boil and dip the peaches in it for 30 seconds. Rinse the peaches in cold water, then peel.
  • Remove the pits and place the pits in a bowl. Combine the lemon juice, orange juice and schnapps and add to the bowl. Slice the peaches and place in the bowl, taking care that the slices are completely moistened with the juice and schnapps mixture. Cover by placing a sheet of plastic wrap directly onto the surface of the peaches and refrigerate for two hours. Adding the peach pit just enhances the flavor a bit.
  • To serve divide the peach slices and the juice among four large stemmed goblets. Carefully pour the sparkling wine over the peach slices, pouring slowly because the wine will foam up. Serve at once. When guests have finished eating the peaches, more of the wine can be added to the goblets for sipping.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 12 grams

4 large peaches, ripe but not soft (white peaches if available)
Juice of 1 lemon
Juice of 1 orange
3 tablespoons peach flavor schnapps
1 ottle chilled sparkling wine

CLASSIC BELLINI COCKTAIL

The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!

Provided by ScandoGirl

Categories     World Cuisine Recipes     European     Italian

Time 5m

Yield 1

Number Of Ingredients 3



Classic Bellini Cocktail image

Steps:

  • Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

Nutrition Facts : Calories 136.1 calories, Carbohydrate 12.9 g, Fiber 0.4 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 2 g

2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine
1 tablespoon raspberry juice

BELLINIS

Provided by Ree Drummond : Food Network

Categories     beverage

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 4



Bellinis image

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.

1 cup sugar
One 1-pound bag frozen peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving

BELLINIS

Provided by Giada De Laurentiis

Time 35m

Yield 12 servings

Number Of Ingredients 6



Bellinis image

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.

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

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