Cherry Bellini Food

BLACK CHERRY BELLINI

Steps:

• Place the juice from the cherries in kirsch(just the liquid), plus the cherry juice into a small saucepan. Bring to the boil, then simmer until reduced by approx one third (takes around 20 minutes).
• Leave to cool, then add the cherries back in and blend using a hand blender. At this point you can cover and refrigerate for 1-2 days until ready to use.
• To decorate the glasses, slice a lemon in half and run the lemon around the rim of the glasses. Mix together the sugar and gold glitter/lustre on a small plate, and dip the rim of the glasses in this sugar mixture.
• When you're ready to serve, fill around 1/3 of each glass with the black cherry puree. Top up with prosecco or champagne. Thread 2-3 cherries through a skewer and place in each glass to decorate before serving.

CHERRY BELLINIS

Steps:

• Fill champagne glasses with champagne.
• Add a touch of Chambord.
• Garnish with fresh Stemilt cherries.

CHERRY BELLINIS

Steps:

• In an airtight jar, add the cherries and Everclear®. Close with lid and keep in a cool, dark place for 5-6 days to steep.
• After 5-6 days, drain the liquid into a saucepan over a fine strainer. Discard solids.
• Place the pan on the stove over medium low heat. Stir in the water and sugar until well-combined. Bring the mixture to a light boil. Lower the heat slightly and continue simmering for about 10 minutes. Remove from the heat and let cool. Store in the refrigerator.
• In two champagne flutes, divide the cherry juice and the liqueur evenly amongst each glass. Top with chilled prosecco. Stir gently. Serve.

BELLINIS

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.

HARRY'S BAR BELLINI

Steps:

• Pour peach puree into a champagne flute, then add champagne.
• The peach puree can either be made from ripe fresh peaches that have been peeled, or you can use a commercial peach puree.

CLASSIC BELLINI COCKTAIL

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.

AMARENA FABBRI BELLINI

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.

BELLINI

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath. Score a shallow X in the bottom of each peach with a knife, then place in boiling water 1 minute. With a slotted spoon, transfer peaches to ice-water bath; let cool 1 minute. Peel peaches and remove pits.
• Puree peaches and lemon juice in a blender until smooth. Divide among six champagne flutes (about 2 tablespoons each). Top with sparkling wine, stir once, and serve.

STRAWBERRY BELLINI

Steps:

• Blend 3 cups strawberries, confectioners' sugar, and brandy together in a blender until smooth. Chill in refrigerator for 10 minutes.
• Divide the strawberry mixture among 3 champagne flutes; top each with about 1/2 cup sparkling wine; stir. Garnish each glass with 1 strawberry.