I can’t think of a better way to start the day/weekend than indulging in a fresh, homemade bellini. Well, maybe I can, but this certainly ranks high up on the list.
Sorry to post yet another cocktail, but I wanted to post these bellinis ever since my brother, Andy, made them for my family the other weekend. If you hadn’t already gathered from the asparagus pesto pizza, he’s a great cook.
Rather than make a simple version of the drink, he had to go above and beyond. He whipped up three different flavors–peach, strawberry and acai, all of which were absolutely delicious and refreshing. These bellinis are perfect for summer, and are acceptable to drink at any time of the day. Happy Friday. :)
2 cups sugar
1 cup water
1 (16 oz.) bag frozen peaches, thawed
1 tsp. grated orange peel
1 (16 oz.) bag frozen strawberries, thawed
2 packages frozen acai squares (can be found in most major grocery chains)
4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
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 acai squares 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 tbsp. of the desired fruit puree into a champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with whole berries, if desired, and serve.