Best 16 Peach Bellini Recipes

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.

PEACH BELLINI

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture.
• Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

FROZEN PEACH BELLINI

Steps:

• In a carafe, combine the prosecco and peach puree.
• Divide the frozen diced peaches and cherry liqueur among 6 Champagne glasses. Top with the prosecco mixture and garnish with fresh peach slices.

WHITE PEACH SUMMER BELLINI

Steps:

• Puree peaches, lemon juice, and syrup in blender. Taste; add more syrup or lemon juice, if desired. Pour 2 tablespoons puree into each of 6 Champagne flutes. Fill with Prosecco.

PEACH BELLINI COCKTAIL

Steps:

• Pour one ounce mango or peach nectar into a champagne flute, fill the remainder of the glass with champagne or sparkling wine and serve immediately.

GINGER-PEACH BELLINI

Steps:

• Blend peaches, ginger syrup, and schnapps in a blender until smooth. Divide among 6 chilled 8-ounce glasses. Slowly add Prosecco, stirring gently to combine. Garnish with fresh peach slices.

PEACH BELLINI CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine flour, baking powder and salt.
• In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
• Stir together the champagne and schnapps in a spouted measuring cup.
• To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
• Gently stir in the diced peaches.
• Pour batter into cupcake liners, filling 2/3 full.
• Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
• To make the frosting:.
• Beat together the butter and vanilla.
• Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
• Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
• Makes 2 dozen cupcakes.

PEACH BELLINI JAM

Steps:

• Combine sugar, peaches, Prosecco and lemon juice in a very large stockpot. Bring to a full rolling boil, stirring constantly until the sugar dissolves.
• Quickly stir in the pectin and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly.
• Remove from heat and stir for 5 minutes to eliminate the foam and help evenly distribute the fruit throughout the jam.
• Fill hot, sterilized half pint canning jars, leaving 1/4-inch headspace.
• Process jars in a boiling water bath canner for 5 minutes, adjusting for altitude.
• The jars may need to sit for up to 2 weeks before full gel is acheived.
• *To make a peach bellini float stir some of this jam into soda water and top with vanilla ice cream!

FROZEN PEACH BELLINI RECIPE - (4.2/5)

Steps:

• Add a few frozen peach slices and liquor to blender and puree. The mixture should be taking on a slushy type texture. Taste and add more liquor or peaches as needed. Add ice and continue to blend until a nice frozen texture is acquired. Pour into glasses and garnish with peaches.

PEACH BELLINI

Steps:

• Spoon the peach puree into the bottom of a champagne flute and top off with champagne.

NON-ALCOHOLIC PEACH BELLINI TEA

Steps:

• 1. Brew tea if making your own iced tea. If using a mix, make one gallon of tea.
• 2. Add the raspberry flavored syrup to taste, or mix up a gallon of raspberry flavored ice tea mix.
• 3. Add the frozen peach slices to each glass or in the punchbowl right before serving. Garnish with a sprig of mint if desired.
• 4. Adding some light rum makes this an adult drink.

PEACH BELLINI CUPCAKES RECIPE - (4.3/5)

Steps:

• Preheat oven to 350°F. In a medium sized bowl combine flour, baking powder and salt. In a mixing bowl beat together butter and sugar for 3 to 5 minutes until light and fluffy. Add vanilla, then beat in egg whites one at a time. Add in flour mixture and champagne/schnapps mixture (I mixed the peach schnapps in with the champagne) in three alternating additions, beginning and ending with the flour mixture. Gently stir in the diced peaches. Pour batter into cupcake liners, filling 2/3 full. Bake for 25 to 30 minutes, or until toothpick inserted into center comes out clean. To make the frosting beat together the butter and vanilla. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.

PEACH BELLINI

Steps:

• With a box grater, grate peaches into a pitcher. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed.
• When ready to serve, pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve.

PEACH BELLINI

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

SUGAR FREE PEACH BELLINI'S

Steps:

• In saucepan, over medium heat, combine the peaches, splendra, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat. In a blender, puree the mixture until smooth. Add schnapps and more water if needed to thin the puree out into a peach juice. Refrigerate until chilled. Fill each flute glass 2/3 of the way with Champagne. Add the peach juice and serve -- Yummy.

PEACH BELLINI

Steps:

• 1. Microwave the water and sugar on high for 1 minute or just long enough to dissolve the sugar. Let it sit and cool for about 15 minutes if using fresh peaches or 5 minutes if using frozen peaches.
• 2. Using a food processor or blender pulse the peeled peaches on high until pureed; drizzling in the sugar/water mixture as you go.
• 3. Place 2 heaping tablespoons of the pureed peaches in a champagne flute. Pour the same amount of the chilled champagne into the glass. Using a cocktail stirrer stir just enough to combine.