Guava Or Passionfruit Bellinis Food

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PASSIONFRUIT AND GUAVA BELLINIS



Passionfruit and Guava Bellinis image

Make and share this Passionfruit and Guava Bellinis recipe from Food.com.

Provided by katew

Categories     Beverages

Time 5m

Yield 6 serving(s)

Number Of Ingredients 3

1 cup guava juice
2 passion fruit, pulp of
750 ml sparkling white wine, chilled

Steps:

  • Pour guava juice evenly between 6 champagne flutes.
  • Spoon a little pasionfruit pulp into each glass.
  • Fill flutes with sparkling wine to serve.

GUAVA (OR PASSIONFRUIT) BELLINIS



Guava (Or Passionfruit) Bellinis image

Very nice for a Hawaiian Brunch, or any special occasion. Tip: Mix Bellinis just before serving. For a non-alcoholic version, use sparkling water instead of sparkling wine. From Sunset.

Provided by BecR2400

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1/4 cup chilled guava nectar (or passionfruit nectar)
1/4 cup chilled sparkling wine (such as Italian prosecco or spumante) or 1/4 cup champagne
star fruit, thinly sliced to garnish rim of glass (optional)

Steps:

  • In a 6-ounce champagne flute or wine glass, combine guava nectar and sparkling wine or champagne.
  • Garnish rim of glass with a thin slice of star fruit, if desired.
  • Serve immediately.

Nutrition Facts : Calories 245.7, Sodium 14.8, Carbohydrate 8.1, Sugar 2.3, Protein 0.2

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.

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