Oreganos Bellini Recipes

BELLINIS

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.

BELLINIS

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.

ORANGE BASIL BELLINI

Steps:

• In a small saucepan over medium-high heat, add the water and sugar and bring to a boil, stirring to dissolve the sugar. Remove from the heat, add the basil, and let cool. Strain out the basil and refrigerate until ready to use. Syrup will last up to 2 weeks in a sealed container in the refrigerator.
• Slice 1/4-inch thick slice from the center of the orange. Slice that into quarters and set aside for garnish. Squeeze the juice from the 2 remaining halves into a bowl.
• Pour 1 tablespoon orange juice and 1 tablespoon basil simple syrup into a champagne flute. For a mocktail, top with sparkling water. For a cocktail, add about 1/2 cup prosecco per glass and a splash of sparkling water. Garnish with a slice of orange and a basil leaf.

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.

BELLINIS

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.

CLASSIC BELLINI COCKTAIL

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.

REFRESHING PEACH BELLINI

Steps:

• Combine peach chunks, sugar, and lemon juice.
• Allow to sit 30 minutes.
• Bring to a boil, stirring in sugar until dissolved.
• Reduce heat to low, cover and cook 15 minutes.
• Remove from heat and allow to cool.
• Pour through a strainer, pressing solids to extract flavor and juices.
• Chill and discard solids.
• Place about 1 tbsp of the peach syrup in a flute and fill with champagne.
• Garnish with a peach slice and mint sprig.

BELLINI

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.

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.