Best 10 Bellinis Recipes

FRESH PEACH BELLINIS

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

BELLINIS

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.

REALLY SIMPLE BELLINIS

Steps:

• Blend chilled peaches and their juice in a blender until smooth. Pour into a chilled glass until 1/2 full. Top with champagne; gently stir.

BELLINIS

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.

SPARKLING PEACH BELLINIS

Steps:

• Line a baking sheet with a large piece of heavy-duty foil (about 18x12 in.). Place peach halves, cut sides up, on foil; drizzle with honey. Fold foil over peaches and seal. , Bake at 375° for 25-30 minutes or until tender. Cool completely; remove and discard peels. In a food processor, process peaches until smooth., Transfer peach puree to a pitcher. Add the nectar and 1 bottle of champagne; stir until combined. Pour into 12 champagne flutes or wine glasses; top with remaining champagne. Serve immediately.

RASPBERRY BELLINIS

Steps:

• In a small shallow bowl, mash the raspberries with sugar until sugar is dissolved and mixture is smooth.
• Pour about a tablespoon of the puree into each of four champagne flutes.
• Slowly fill each glass with Champagne (careful, it will fizz up).
• Serve immediately.

APRICOT BELLINIS

Steps:

• Process half each of apricot halves, apricot nectar, and sugar in a blender until smooth, stopping to scrape down sides. Repeat with remaining apricot halves, nectar, and sugar.
• Serve over crushed ice with sparkling wine/Champagne or ginger ale/lemon-lime soda. Garnish, if desired. * Note: You can stir together the the apricot mixture and the sparking wine/Champagne/soda in a picture. Be sure and do this just before serving.

BRUNCH BELLINIS

Steps:

• Pour 2 tsp lemon juice and 1/4 cup (2oz) chilled peach nectar into one champagne flute.
• Top with 1/2 (4oz) cup chilled champagne and serve.

CHERRY BELLINIS

Steps:

• Put the sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Boil until the sugar dissolves, about 5 minutes. Transfer to a bowl or measuring cup and cool in the refrigerator.
• Combine the cherry juice and half of the cooled simple syrup in a large pitcher. Add the cava and stir to combine. Taste and add more simple syrup if desired. Serve in chilled wine flutes.

PASSIONFRUIT AND GUAVA BELLINIS

Steps:

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