Bordeaux Bellini Recipes

CLASSIC BELLINI COCKTAIL

Classic Bellini Cocktail image

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

Ingredients

2 fluid ounces peach juice
4 fluid ounces chilled sparkling wine
1 tablespoon raspberry juice

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

BELLINIS

Bellinis image

Provided by Ree Drummond : Food Network

Categories beverage

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
One 1-pound bag frozen peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving

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.

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