Bellinis Recipes

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FRESH PEACH BELLINIS

Provided by Ina Garten

Categories     beverage

Time 10m

Yield 6 to 8 drinks

Number Of Ingredients 4



Fresh Peach Bellinis image

Steps:

  • Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

2 ripe peaches, seeded and diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 bottle chilled prosecco 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

BELLINI

A classy cocktail served in an elegant flute - this simple combination of peach purée and Prosecco makes a great start to any celebration

Provided by Good Food team

Categories     Cocktails

Time 5m

Number Of Ingredients 2



Bellini image

Steps:

  • Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.

Nutrition Facts : Calories 143 calories, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.7 grams fiber, Protein 0.7 grams protein

500ml peach purée or peach nectar
1 bottle prosecco

BELLINIS

Provided by Ree Drummond : Food Network

Categories     beverage

Time 40m

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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