Nini Bellini Recipes
BELLINIS
Provided by Ree Drummond : Food Network
Categories beverage
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
BELLINI-TINI
Make and share this Bellini-Tini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Fill a cocktail shaker halfway with ice cubes.
- Add in the vodka, peach schnapps, and cranberry juice.
- Shake vigoruously for 5-10 seconds.
- Strain into a chilled cocktail glass; garnish with a peach slice or a maraschino cherry.
Nutrition Facts : Calories 167.3, Fat 0.1, Sodium 2.2, Carbohydrate 11.5, Sugar 10.1
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NINI BELLINI | UNCATEGORISED | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 6Total Time 5 minsCategory AperitifsCalories 104 per serving
- A peach Bellini is the classic Venetian cocktail, and my mate Arrigo serves loads of them in his world-famous establishment, Harry’s Bar.
- Arrigo’s grandad, Giuseppe Cipriani, opened Harry’s in 1931, and because he was a bit of a genius he ended up inventing not only this beautiful cocktail but also another thing I absolutely love — carpaccio.
- The story goes that when Giuseppe first made this cocktail the sun was setting and the colours in the drink were the same as the colours in his favourite Bellini painting…you can work out the rest! You can also get nice results using tinned peaches if you can't find beautifully ripe flat peaches.I think this is best made just before serving, in front of your friends.
- Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth.
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