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Bellini Bar

Bellini Bar
PREP TIME
30 min
COOK TIME
5 min
YIELDS
12 servings

Create a variety of fruit purees for your bellinis using everything from peaches to blueberries to strawberries for a fun and colourful party selection.

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Ingredients

2
cups sugar
1
cup water
1
(16-oz) bag frozen peaches, thawed
1
tsp orange peel, grated
1
(16-oz) bag frozen strawberries, thawed
1
(16-oz) bag frozen blueberries, thawed
4
- 6 (750 mL each) bottles Prosecco or other sparkling wine, chilled
Fresh strawberries, raspberries, and blueberries, for garnish
Orange peel twists, for garnish
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Directions

Step 1

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Step 2

Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.

Step 3

For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.

Step 4

Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

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