Frozen fruit is great to use for the purée for Bellinis. After thawing the fruit, blend together each fruit separately with simple syrup and 1/2 tsp of Orange Peel.
Simple Syrup:
2 cups sugar
1 cup water
To make your simple syrup, stir 2 cups of sugar and 1 cup of water in a large saucepan over medium heat until the sugar dissolves - about 5 minutes. Set aside to cool completely. Adjust if mixing with more than 2 kinds of fruit.
Bellini
Simple Syrup
peach purée
1 bottle Prosecco - or other sparkling wine
fresh strawberries or raspberries for garnish
orange peel twists, for garnish
Add 1/2 tsp of purée to the bottom of each champagne flute. Top with Prosecco and garnish before serving.
Like this recipe? Why not try one of these as well?
Classic Piña Colada
Spiced Margarita
Cranberry Margarita
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
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