Bellini
If you are making the frozen version use frozen peaches and only add a tiny bit of water if needed to smooth the puree. The Chambord or Raspberry syrup will add a bit of color.
Menu Description:
Peach Bellini
Sweet, fizzy and fun, this Italian classic is a blend of sparkling wine, DeKuyper Peachtree Schnapps and peach purée. Also available frozen.
Buca Di Beppo Bellini
Peach puree-recipe follows
.5 ounce DeKuyper Peachtree Schnapps
1 bottle chilled Prosecco (Italian sparkling wine)
Chambord-if desired
Monin Raspberry syrup-if desired
Peach slices for garnish
Place 2 tablespoons peach puree in each champagne flute. Add sparkling wine and serve. Add a shot of Chambord or 1 ounce Monin Raspberry syrup if desired.
Peach puree: Peel 2 fresh peaches, cut up in pieces and blend in a food processor. Add 1 teasponn sugar. You may need to add a bit of water to the puree.
Make puree earlier in the day and keep cold.
If fresh peaches are not available, use slightly thawed frozen peaches for the fresh bellini version.
Frozen Bellini
Use frozen peaches for the frozen bellini.
This is an original Meemo's Kitchen recipe include and post full and clear credit to Pattie Kaykes and Meemo's Kitchen.
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