Brunchbellinis Recipes
REALLY SIMPLE BELLINIS
Just 2 ingredients and a blender is all that is needed for a nice cold peach beverage! You can adjust the ratio to your liking. Add a dash of grenadine for a more colorful drink! Enjoy!
Provided by MAGNOLIAWENCH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 2
Steps:
- Blend chilled peaches and their juice in a blender until smooth. Pour into a chilled glass until 1/2 full. Top with champagne; gently stir.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 8.6 g, Fiber 0.7 g, Protein 0.4 g, Sodium 6.8 mg, Sugar 6.1 g
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
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.
BRUNCH BELLINIS
Step aside Mimosa! This is a great (alcoholic) brunch drink. Prep time does not include chilling of peach nectar and champagne.
Provided by TheDancingCook
Categories Beverages
Time 5m
Yield 32 serving(s)
Number Of Ingredients 3
Steps:
- Pour 2 tsp lemon juice and 1/4 cup (2oz) chilled peach nectar into one champagne flute.
- Top with 1/2 (4oz) cup chilled champagne and serve.
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- Bring a large pot of water to a boil. Using the tip of a paring knife, make two 1" cuts on the bottom of each peach, forming an X. Add peaches to water and cook just until skin begins to peel back at each X, 30–40 seconds. Using a slotted spoon, transfer peaches to a large bowl of ice water; let cool. Peel peaches. (Alternatively, use a vegetable peeler with a serrated blade to peel peaches)
- Halve peaches; discard pits. Chop fruit; transfer to a large bowl. Add 2 Tbsp. lemon juice and 1 Tbsp. sugar; toss to evenly coat. Press plastic wrap against peaches to prevent discoloration. Chill for 20 minutes.
- Transfer peach mixture to a blender. Purée until smooth. Strain purée through a fine-mesh sieve into a large pitcher. Season to taste with more lemon juice or sugar (if adding more sugar, be sure to stir until it dissolves). Add Prosecco, then stir slowly to blend (stirring gently will prevent Prosecco from foaming up). Gently divide Bellini among Champagne glasses.
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- The Honeydew Melon Bellini: If you’re not into berry or peach cocktails, perhaps you’ll appreciate this refreshing bellini made with a honeydew melon puree and fresh lime.
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