BREAKFAST BELLINI (NON-ALCOHOLIC)
Make and share this Breakfast Bellini (Non-Alcoholic) recipe from Food.com.
Provided by Sydney Mike
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour peach nectar into a champagne flute or jice glass.
- Gently stir in the sparkling white grape juice & serve garnished with a lime twist.
Nutrition Facts : Calories 33.6, Sodium 4.4, Carbohydrate 8.7, Fiber 0.4, Protein 0.2
BELLINI BAR
Provided by Giada De Laurentiis
Time 1h5m
Yield 12 servings
Number Of Ingredients 9
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 1/2 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.
- 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.
- Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
CLASSIC BELLINI COCKTAIL
The Bellini was created in the late 1930s to early 1940s by Guiseppe Cipriani at the legendary Harry's Bar in Venice, a favorite hangout for expats including Ernest Hemingway, Sinclair Lewis, and Orson Welles. The fruity cocktail owes its name and color to Cipriani's fascination with Giovanni Bellini, a 15th-century Venetian artist. Originally prepared with Prosecco and white peach puree, it's perfectly acceptable to use yellow peach puree or prepared peach nectar and/or peach schnapps. Sip and feel sophisticated!
Provided by ScandoGirl
Categories World Cuisine Recipes European Italian
Time 5m
Yield 1
Number Of Ingredients 3
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.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 12.9 g, Fiber 0.4 g, Protein 0.3 g, Sodium 10.7 mg, Sugar 2 g
VIRGIN PEACH BELLINI
Created in Venice, Italy, then promoted in restaurants such as the Olive Garden, this drink is now widely popular in the US, particularly in the New York area. This is a non alcoholic version of the classic bellini.
Provided by Sharon123
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Allow chopped peaches to defrost if using frozen. If using fresh peaches, put puree in freezer to chill about 1/2-1 hour before proceeding(or put peaches in freezer till they are really cold, about 1/2-3/4 hour.
- Place in blender with 1/2 cup sparkling cider. Blend until peaches are pureed.
- Divide puree evenly between 4 champagne glasses. Fill glasses with remaining sparkling cider. Serve and enjoy!
Nutrition Facts : Calories 16.6, Fat 0.1, Carbohydrate 4, Fiber 0.6, Sugar 3.6, Protein 0.4
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