Tropical Bellinis Food
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.
TROPICAL BELLINIS (CHAMPAGNE OR SPARKLING WATER)
Make and share this Tropical Bellinis (Champagne or Sparkling Water) recipe from Food.com.
Provided by gailanng
Categories Beverages
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring first 4 ingredients to a boil. Cook for 10 minutes. Cool. Remove and discard lime and mint. Thoroughly chill for at least 1 hour.
- Stir in Champagne or sparkling water before serving.
- Serve over ice and garnish, if desired.
Nutrition Facts : Calories 235.9, Fat 0.1, Sodium 7.9, Carbohydrate 38, Fiber 0.6, Sugar 34.6, Protein 0.3
STRAWBERRY ROSE BELLINI
Provided by Ree Drummond : Food Network
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Make a simple syrup: Add the sugar and 1 cup water to a small saucepan and heat over low heat until the sugar is dissolved. Transfer to a container and allow to cool completely in the fridge, about 45 minutes.
- Add the strawberries and lemon juice to a blender with the cold simple syrup; blend until smooth. Strain through a fine-mesh strainer to remove the seeds. Transfer to a pitcher and chill until ready to use.
- To serve, add about 2 tablespoons of the strawberry puree to a champagne flute and top off with the chilled rose.
BELLINIS
Provided by Ree Drummond : Food Network
Categories beverage
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 4
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.
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