Bellinis Recipes

BELLINIS

Bellinis image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

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

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.

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

BELLINI

Bellini image

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

Ingredients

500ml peach purée or peach nectar
1 bottle prosecco

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

RASPBERRY BELLINI

Raspberry Bellini image

Loaded with raspberry flavor and fizzy bubbles, this is the perfect brunch drink. It's not too tart, not too sweet-just right! -Nancy Mueller, Menomonee Falls, Wisconsin

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon lemon juice
1 teaspoon vanilla extract
4 cups chilled prosecco
Mint leaves and fresh raspberries, optional

Steps:

Place raspberries in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds. Stir in lemon juice and vanilla., Fill each champagne flute with 2 tablespoons raspberry mixture; top with prosecco. If desired, garnish with mint and fresh raspberries.

Nutrition Facts : Calories 270 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein.

BELLINIS

Bellinis image

Provided by Giada De Laurentiis

Time 35m

Yield 12 servings

Number Of Ingredients 6

Ingredients

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

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.

SPARKLING PEACH BELLINIS

Sparkling Peach Bellinis image

Folks will savor the subtle peach flavor in this elegant brunch beverage. - Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Brunch

Time 35m

Yield 12 servings.

Number Of Ingredients 4

Ingredients

3 medium peaches, halved
1 tablespoon honey
1 can (11.3 ounces) peach nectar, chilled
2 bottles (750 ml each) champagne or sparkling grape juice, chilled

Steps:

Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal. , Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth., Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.

Nutrition Facts : Calories 74 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.

BELLINI

Bellini image

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

Ingredients

3 ripe peaches
2 tablespoons fresh lemon juice
1 bottle (750 ml) chilled sparkling wine, such as Champagne or Prosecco

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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