Cherry Bellinis Recipes
TROPICAL BELLINIS
Provided by Ree Drummond : Food Network
Categories beverage
Time 4h10m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve.
- To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear.
AMARENA FABBRI BELLINI
It's getting hot outside so we're turning to our favorite cocktail to cool down - Bellinis! We love tossing in a few Amarena Cherries from Fabbri 1905 (sold at Eataly NYC Flatiron) to make the drink sweet but keep an unmistakable tartness... it's the perfect combo and we love keeping these cherries at home! More info can be found on https://www.eataly.com/us_en/our-producers/fabbri
Provided by staff writer
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
- Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
Nutrition Facts : Calories 152.9, Sodium 9.3, Carbohydrate 4.8, Sugar 1.8, Protein 0.1
BELLINI
Originated in Venice, Italy, this Champagne cocktail has become one of the most popular brunch drinks of all time. It's best made with fresh peach puree.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Makes 6 drinks
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath. Score a shallow X in the bottom of each peach with a knife, then place in boiling water 1 minute. With a slotted spoon, transfer peaches to ice-water bath; let cool 1 minute. Peel peaches and remove pits.
- Puree peaches and lemon juice in a blender until smooth. Divide among six champagne flutes (about 2 tablespoons each). Top with sparkling wine, stir once, and serve.
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- Place the juice from the cherries in kirsch(just the liquid), plus the cherry juice into a small saucepan. Bring to the boil, then simmer until reduced by approx one third (takes around 20 minutes).
- Leave to cool, then add the cherries back in and blend using a hand blender. At this point you can cover and refrigerate for 1-2 days until ready to use.
- To decorate the glasses, slice a lemon in half and run the lemon around the rim of the glasses. Mix together the sugar and gold glitter/lustre on a small plate, and dip the rim of the glasses in this sugar mixture.
- When you're ready to serve, fill around 1/3 of each glass with the black cherry puree. Top up with prosecco or champagne. Thread 2-3 cherries through a skewer and place in each glass to decorate before serving.
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