Bellini Granita Recipes

CLASSIC BELLINI COCKTAIL

Classic Bellini Cocktail image

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

Ingredients

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

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

ORANGE CARDAMOM BELLINI

Orange Cardamom Bellini image

Provided by Dave Lieberman

Time 45m

Yield 8 glasses and about 1 cup syrup

Number Of Ingredients 5

Ingredients

3 small oranges, zested into strips
10 whole cardamom pods, gently cracked with the side of a knife
1 cup sugar
2 cups water
2 bottles Prosecco

Steps:

Place all syrup ingredients in a heavy-bottomed saucepan and bring to a boil. Reduce heat to medium and simmer for about 15 minutes until thickened and syrupy. Strain, and allow syrup to cool fully before use.
Pour 1 to 2 tablespoons of orange-cardamom syrup into each empty Champagne flute.
Fill each glass with chilled Prosecco and serve.

BELLINI GRANITA

Bellini granita image

The fizzy peach cocktail is transformed into an Italian iced dessert

Provided by Bill Granger

Categories Dessert

Time 10m

Yield Serves 2 (generously)

Number Of Ingredients 4

Ingredients

450g peach , stoned weight (about 4), plus 1 peach to serve
zest and juice 1 lemon
125ml Asti, or another sweet sparkling wine
2 tbsp golden caster sugar

Steps:

Whizz the peaches in a blender with the lemon zest and juice, Asti and sugar. Pour into a shallow dish and freeze for 4-5 hrs, or until firm.
Scrape the mixture into flakes with a fork and serve with chunks of freshly cut peach.

Nutrition Facts : Calories 201 calories, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein

HONEYDEW MELON & STRAWBERRY BELLINI GRANITA

Honeydew Melon & Strawberry Bellini Granita image

Last summer when my son and I were constantly experimenting with granitas, ice creams, and fruit smoothies I came up with this fun adult version. It is very light and not overly sweet.

Provided by Melanie B.

Categories Frozen Desserts

Time 4h

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup sugar
1 1/2 cups sparkling wine
2 teaspoons lime juice
1 1/2 cups honeydew melon, roughly cubed
1/2 cup strawberry

Steps:

Combine melon, strawberries, and lime juice in a blender. Blend until smooth and strain. Pour into a medium sauce pot with sugar. Heat until the sugar dissolves, no need to boil.
Remove from heat and add sparkling wine.
Pour into an 11x7 inch baking dish, cover and freeze for about 1 hour. Remove from freezer and scrape with a fork every 30-45 minutes. Repeat this process for about 4 hours, or until granita is light and fluffy.
Serve in a pretty glass of your choice with a sprig of mint.
Enjoy.

Nutrition Facts : Calories 301.1, Fat 0.1, Sodium 22.9, Carbohydrate 21.5, Fiber 0.6, Sugar 14.8, Protein 0.5

BELLINI ICE

Bellini Ice image

This ice is fashioned after the Bellini, a peach and white Italian wine sparkler. The tart white grape juice paired with ripe sweet peaches create a fantastic flavor combination. Looking for a refreshing summer dessert? Place some fresh peach slices in a large wine goblet, top with Bellini ice, and garnish with a kiwi slice. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

2 medium peaches, peeled and quartered
2 cups white grape juice
1 cup lemon-lime carbonated water
1/4 cup lime juice
Fresh peach slices, optional

Steps:

Place peaches in a food processor. Cover and process until pureed. Transfer to an 11x7-in. dish. Stir in the grape juice, carbonated water and lime juice. Freeze for 1 hour; stir with a fork., Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir with a fork just before serving; spoon into dessert dishes. Garnish with peach slices if desired.

Nutrition Facts : Calories 65 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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Drain the peaches, reserving 100ml of the juice. Put the juice and sugar in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Set aside to cool.
Put the peaches, lemon juice and peach sugar syrup into a blender and purée until smooth. Stir in the Prosecco and pour into a shallow, freezerproof container. Cover and freeze for 2 hours, then gently scrape the frozen edges into the centre using a fork. Freeze for a further 30 minutes and repeat 2-3 times, until you have a frozen, grainy mixture.
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