BABY BELLINI
Make and share this Baby Bellini recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a champagne flute, add fruit juices.
- Fill with apple cider.
- Stir and serve.
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.
NINI BELLINI
I've named this beautiful cocktail after Leo Caplan's wife, Janine (or 'Nini' as she's known by her nearest and dearest). Leo made a really generous donation to a charity called Help a London Child, and in return I said I'd name a recipe in this book after his lovely wife! 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 (canned) peaches if you can't find beautifully ripe flat peaches.
Provided by Jamie Oliver
Time 5m
Yield 6 servings
Number Of Ingredients 2
Steps:
- 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. Add a splash of water if needed and put the puree into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the puree. You can get the puree as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour the Prosecco into the jug and gently mix together. Divide among six glasses right away, and top up with a little more Prosecco, if need be, and enjoy!
BABY BELLINI
Provided by Kimberly Kennedy
Categories Fruit Juice Non-Alcoholic Berry Fruit Brunch Cocktail Party Mother's Day Wedding Raspberry Peach Summer Engagement Party Drink Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24 drinks
Number Of Ingredients 5
Steps:
- 1. Pour 1 tablespoon peach concentrate into each glass.
- 2. Fill each Champagne glass two-thirds full with sparkling cider.
- 3. Drop 2 raspberries into each Champagne flute and serve.
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