Easy Easy Bellini Recipes

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

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:

• Put the peach puree in a Champagne flute up to about 1/3 full and slowly top up with Prosecco.

Steps:

• Chill glasses in freezer.
• Combine chilled nectar and seltzer in pitcher and blend well, place back in refrigerator until ready to use.
• Remove the glasses from freezer, just before serving.
• Rim the glasses with peach nectar, don't worry if it runs down into the glass.
• Dip the glass in sugar, to evenly coat rim of glass. You could use coloured sugar, yellow, orange or pink, for this garnish.
• Pour the peach and orange bellini mixture into the glasses and garnish with a small orange wedge.
• Serve immediately.