Frozen Bellini Food

BELLINIS

Bellinis image

Provided by Ree Drummond : Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 4

Ingredients

1 cup sugar
One 1-pound bag frozen peaches
Zest of 1 lemon
Champagne or sparkling wine, for serving

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.

FROZEN BELLINI

Frozen Bellini image

Make and share this Frozen Bellini recipe from Food.com.

Provided by adena mangis

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 ounces sparkling wine
1 ounce triple sec
1 ounce peach puree
1 ounce simple syrup, with a squeeze lemon (to make ( dissolve one part sugar to one part boiling water squeeze in lemon, then cool)
1 lemon, juice of

Steps:

Blend all ingredients with ice.
Garnish with a peach wedge.

Nutrition Facts : Calories 310.5, Sodium 18.2, Carbohydrate 13.7, Fiber 0.2, Sugar 3.9, Protein 0.4

BELLINIS

Bellinis image

Provided by Giada De Laurentiis

Time 35m

Yield 12 servings

Number Of Ingredients 6

Ingredients

2 cups sugar
1 cup water
3 (16-ounce) bags frozen peaches, thawed
1 teaspoon grated orange peel
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Orange peel twists, for garnish

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.

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