Guava Bellini Food

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PEACH BELLINI



Peach Bellini image

A fruity cocktail that is great on a hot summer's day!

Provided by sanzoe

Categories     World Cuisine Recipes     European     Italian

Time 5m

Yield 1

Number Of Ingredients 3

¼ cup pureed peaches
4 fluid ounces champagne
1 peach slice

Steps:

  • Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 11.1 g, Protein 0.1 g, Sodium 11.1 mg, Sugar 8.8 g

BELLINIS



Bellinis image

Provided by Giada De Laurentiis

Time 35m

Yield 12 servings

Number Of Ingredients 6

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.

PROSECCO PEACH BELLINI COCKTAIL



Prosecco Peach Bellini Cocktail image

While this is not exactly my recipe, I wanted to share this traditional peach bellini made with Prosecco and yummy peach puree as it's one of my favourite summer cocktails. This is a light drink, low-sugar drink.

Provided by Irena Macri

Categories     Drinks

Time 10m

Number Of Ingredients 4

1 can peaches in juice (no added sugar)
1 bottle of dry Prosecco (other sparkling wine can be used)
Mint and sliced peaches for garnish
Ice (optional)

Steps:

  • Add soft peahes and some of the juice to a blender and puree until smooth. Refrigerate until using.
  • Make sure Prosecco is nice and cold or add a few ice cubes to the glasses. To make bellini cocktail, you have two options.
  • add 1/4 cup or 4 tablespoons of peach puree to the bottom of a glass and fill up quarter of the glass with sparkling wine. Stir and once the bubbles fizzle out, fill up the rest of the glass and stir gently. If you like it sweeter, you can add more puree.
  • make a bellini pitcher by combining 2 cups of peach puree with all of the prosecco in a glass jug. Make sure to add prosecco in batches to avoid too much fizzing. You can add a few ice cubes to keep it nice and cold.

Nutrition Facts : ServingSize 1 glass, Calories 104 calories, Sugar 3.2 g, Sodium 0 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 5.9 g, Fiber 0.6 g, Protein 0.4 g, Cholesterol 0 mg

BELLINI BAR



Bellini Bar image

Provided by Giada De Laurentiis

Time 1h5m

Yield 12 servings

Number Of Ingredients 9

2 cups sugar
1 cup water
1 (16-ounce) bag frozen peaches, thawed
1 teaspoon grated orange peel
1 (16-ounce) bag frozen strawberries, thawed
1 (16-ounce) bag frozen blueberries or blackberries, thawed
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
Fresh strawberries, raspberries, and blueberries, for garnish
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 1/2 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.

PEAR AND CRANBERRY BELLINI



Pear and Cranberry Bellini image

This pretty drink pairs well at holiday gatherings with elegant bites, great friends, and a stocking full of good cheer.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 3

1 cup pear nectar
1 cup cranberry juice cocktail
1 bottle Prosecco or other dry sparkling white wine

Steps:

  • In a small pitcher or large liquid measuring cup, combine pear nectar and cranberry juice cocktail. Pour 1/4 cup juice mixture into each of 8 champagne glasses. Dividing evenly, top with Prosecco or other dry sparkling white wine.

Nutrition Facts : Calories 109 g

GUAVA BELLINI



GUAVA BELLINI image

Categories     Fruit     Appetizer     Brunch     Cocktail Party     Easter     Fourth of July     Picnic     Valentine's Day     Vegetarian     Quick & Easy     Mother's Day     Wedding     Father's Day     Buffet     Spring     Summer     Chill     Kosher     Edible Gift     Drink

Yield 4 drinks

Number Of Ingredients 3

1 fresh lime
1 cup (8 ounces) chilled guava nectar
1 cup (8 ounces) chilled Prosecco

Steps:

  • Cut off ¼ of the lime and juice it. Set the juice aside. Cut the remaining lime into 4 relatively equal pieces and set aside. Combine the guava nectar and lime juice in a cocktail shaker and pour into 4 chilled Champagne stem glasses. Top with Prosecco, garnish each glass with a lime wedge, and serve immediately.

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