Cherry Bellinis Recipes

Steps:

• Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve.
• To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear.

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.

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.

Steps:

• Pour peach juice into a champagne flute. Slowly pour sparkling wine over peach juice; let sit until liquids have blended, about 1 minute. Pour raspberry juice over champagne mixture.

Steps:

• For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
• Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.