Bellini Coupe 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
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
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.
BELLINI COUPE
Steps:
- Bring a pot of water to a boil and dip the peaches in it for 30 seconds. Rinse the peaches in cold water, then peel.
- Remove the pits and place the pits in a bowl. Combine the lemon juice, orange juice and schnapps and add to the bowl. Slice the peaches and place in the bowl, taking care that the slices are completely moistened with the juice and schnapps mixture. Cover by placing a sheet of plastic wrap directly onto the surface of the peaches and refrigerate for two hours. Adding the peach pit just enhances the flavor a bit.
- To serve divide the peach slices and the juice among four large stemmed goblets. Carefully pour the sparkling wine over the peach slices, pouring slowly because the wine will foam up. Serve at once. When guests have finished eating the peaches, more of the wine can be added to the goblets for sipping.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 12 grams
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- Peach Bellini. Before we jump to all the other options, let’s start with the OG. The peach Bellini is so easy to make, and it’s always a winner whether you use peach nectar or puree.
- Bellinis Two Ways – Classic Peach and Rosemary Plum. This recipe has not one but two fun Beliini flavors you need to try asap! There’s an alternative recipe for the classic peach Bellini.
- Apple Cider Bellini Cocktail with Rosemary. Looking for a Bellini drink that’s a little more fall-friendly? Give this apple cider recipe a try. The maple syrup and apple cider are the perfect complements to the Prosecco.
- Apricot Bellini. The recipe for this apricot Bellini is 100% alcohol-free. So, you’ll use sparkling grape juice instead of Prosecco. Of course, if you want a boozy version, swap out the juice for the real thing.
- Raspberry Bellini. Do you prefer tart cocktails to sweet ones? If so, you’ve got to try the raspberry Bellini. It needs just three simple ingredients: raspberries, Prosecco, and raspberry syrup.
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