Peaches and prosecco are a match made in heaven and can make any party feel fancy.
What’s a holiday brunch without a special cocktail? If you answered ‘boring,’ you’re right! So, consider adding a little sparkle to your Easter brunch with a fruity, fizzy Bellini.
A Bellini is essentially a combination of pureed fruit and sparkling wine, like Champagne or prosecco. Traditionally, the drink is made with peaches, but raspberries, strawberries, mangoes or nectarines will also work well with this recipe.
Don’t bother breaking the bank on a bottle of Dom Perignon for your bellinis, because the fruitiness contributes so much flavor it’s likely to override the subtle notes that make the costly champagne worth its price tag. Prosecco is a great alternative because it tends to be less expensive than Champagne and has a mild, dry taste.
To make a Peach Bellini, begin by tossing two to three medium sized peaches that have been peeled and diced into a blender with roughly one half cup of water, a teaspoon of lemon juice and a touch of sugar. Let this stuff puree until it looks smooth.
Putting your Bellini together is as simple as pouring about an inch of the puree into a glass and topping it off with prosecco, Champagne or another dry sparkling wine. Some adventurous souls even like to add a little kick by pouring a bit of peach schnapps over the top, but whether you want to do this may depend on the crowd you’re expecting – after all, no one wants to see grandma dancing on the tabletops (or do they?).
You can also use a pint of berries to make delicious, sweet and tart Berry Bellinis. Try them with strawberries, raspberries or blueberries (or a mixture of all three!). A little raspberry schnapps or liqueur will give this Bellini more punch.