Frozen Italian Bellini Food
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
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
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.
FRESH PEACH BELLINIS
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.
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