Bellini Bar 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
BELLINI BAR
This idea came from the food network where a chef pureed different fruits to let guests choose their flavor. I have included 6 different flavors for a perfect holiday or summer barbeque refresher.
Provided by KelBel
Categories Beverages
Time 25m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- In a clean blender, blend each fruit separately with sugar syrup to taste. Rinse blender between fruit blends.
- If desired, strain fruit puree through strainer if for smoother puree, although it is not necessary.
- Pour 1/4 cup of pureed fruit into the bottom of champagne glass. Top with sparkling wine or sparkling grape juice for a non-alcoholic version.
Nutrition Facts : Calories 676.2, Fat 0.2, Sodium 34.1, Carbohydrate 55.9, Fiber 2.8, Sugar 40.5, Protein 1.2
BELLINI BAR
Provided by Giada De Laurentiis
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
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 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
- For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
- Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
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- Simply puree the fruit in a blender then push through a fine strainer. Fruit purees can be made a day ahead and stored, covered, in the refrigerator. We recommend 4-6 fruit purees for your Bellini bar.
- Instruct your guests to add 2-4 tablespoons of fruit puree to a champagne flute then fill the glass with sparkling wine or water, add a garnish, and enjoy!
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- To make the simple syrup, combine the sugar and water in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture beings to boil. Reduce to a simmer for another minute, then turn off the heat and allow to sit at room temperature to cool. You can do this ahead of time and store it sealed in the fridge. If you make too much, you can easily use it for coffee or cocktails – but I’d rather have more than I need than less.
- Before serving, add each fruit one at a time to the blender to puree. For example, start with the strawberries. Add the strawberries to the blender and blend until pureed, then add in 3 or 4 tablespoons of simple syrup, blending once more. The amount of simple syrup you use is dependent on how sweet and how water dense your fruit is. Taste the puree before adding the syrup and go from there. Keep in mind that prosecco is a dry wine, so it will not add any sweetness. I added anywhere from 2 to 5 tablespoons of syrup for each fruit. After you’ve finished with the strawberries, pour the mixture in a glass or jar, quickly rinse the blender and repeat with the next fruit. Store the fruit purees in the fridge until ready to serve. You can shake the puree if the syrup or water from the fruit begins to settle.
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