Bellini Ice 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 ICE
This ice is fashioned after the Bellini, a peach and white Italian wine sparkler. The tart white grape juice paired with ripe sweet peaches create a fantastic flavor combination. Looking for a refreshing summer dessert? Place some fresh peach slices in a large wine goblet, top with Bellini ice, and garnish with a kiwi slice. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place peaches in a food processor. Cover and process until pureed. Transfer to an 11x7-in. dish. Stir in the grape juice, carbonated water and lime juice. Freeze for 1 hour; stir with a fork., Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir with a fork just before serving; spoon into dessert dishes. Garnish with peach slices if desired.
Nutrition Facts : Calories 65 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BELLINI PEACH RASPBERRY ICED TEA {OLIVE GARDEN COPYCAT}
Bellini Peach Raspberry Iced Tea {Olive Garden Copycat} - A delicious and refreshing summer drink that tastes just like the version from Olive Garden! Made with just a few simple ingredients, this is going to be a new favorite.
Categories Drinks
Time 15m
Number Of Ingredients 7
Steps:
- Make iced tea either by cold brewing it by putting the tea bags in 4 cups of cold water for 12-15 hours or by hot brewing it (my preferred method) by bring 4 cups of water to a boil and then brewing the tea for about 10 minutes before removing the tea bags and refrigerating it until it is cold.
- Once tea is cold, add in raspberry syrup and peach syrup. Stir well.
- Divide ice between cups and pour iced tea into the cups.
- Serve with a slice of a peach and a few raspberries in the glass (optional).
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- Mix together the 7-Up with the peach crystals. Be careful as the peach crystals will cause the pop to rise up and foam (learned the hard way!) Store in a Tupperware or large container and allow to sit in the fridge overnight to chill. *This will cause the mixture to go flat. You can make it that day to avoid this issue, but once you add the champagne, the difference will hardly be noticed.
- Prepare your ice cream machine by following the manufacturer's instructions. For my machine, I placed the frozen ice cream bowl into the machine and attached the arm. Turn the machine on and pour in the 7-Up mixture while the bowl is rotating. Allow the machine to mix for 15-20 minutes, or until the liquid turns slushy-like.
- At this point, add in the rum and champagne. The mixture will turn liquid again, but don't worry, continue to mix again until the slushy texture comes back. *Don't add the alcohol into the 7-Up mixture in the fridge, the alcohol will impede the freezing of the mixture.
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- First, make peach purée: Peel your peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
- When you’re ready to serve, pour 2 ounces (1/4 cup) chilled peach purée into a Champagne flute. Pour in some chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.
- Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired. Serve at once!
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- Combine Champagne, frozen peaches, and simple syrup in a blender and blend until smooth. Pour the icy mixture into popsicle molds, leaving about an inch for fresh peach slices. Push 4-5 thin peach slices into each mold and, if necessary, add more peach mixture to fill out each popsicle mold. Secure popsicle sticks and freeze for at least eight hours.
- Once frozen, carefully remove each popsicle from its mold. If you have trouble, run each popsicle mold under warm water until you can carefully pull it out. Serve immediately and enjoy!
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- place peach wedges in a food processor. Purée until completely broken down. Add the sugar and mix again until blended.
- Pour the peach purée into a champagne flute (fill it about a third of the way). Gently pour ice cold Prosecco or Champagne to fill the glass.
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- Peel and cube the peaches, place in a blender and blend until you have a smooth puree. Then pass the puree through a sieve into a clean bowl. (At this point you can chill the puree for a couple of hours if you want).
- Pour a third of the puree into 3 medium sized flute glasses and fill to the rim with very cold Prosecco, stir to combine. Top with a peach slice if desired. Serve immediately. Enjoy!
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