Holidaybellini Recipes
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
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
HOLIDAY BELLINI
Make and share this Holiday Bellini recipe from Food.com.
Provided by quotFoodThe Way To
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour apricot nectar or liqueur into a champagne flute.
- Fill to the top with cold champagne and stir gently.
- The apricot color makes this version of the Bellini (usually peach nectar) more festive and offers a nice version of this classic drink.
Nutrition Facts : Calories 115.2, Sodium 6.8, Carbohydrate 7.6, Fiber 0.2, Sugar 5.5, Protein 0.2
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
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.
BELLINI
Steps:
- In a blender, puree can of peaches with juice. Pour 1 part pureed peaches into each Champagne flute, and then add 2 parts Champagne to each flute.
BELLINI
Provided by Nigella Lawson
Categories easy, weekday, cocktails
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Cut peaches into quarters; discard pits. Hold each quarter over mouth of blender, peel off skin, and drop fruit into blender. Blend until very smooth. Measure out 1 cup of puree and chill.
- Pour prosecco into a large pitcher. Add chilled peach puree, and stir gently. Serve immediately, before mixture separates.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 0 grams, Carbohydrate 12 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 9 grams
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