Fruity Bellini Three Ways

Art of the Cocktail, Beer & Cocktails, Drink, Recipe Roundup

I look forward to Sunday brunch all week. I fantasize about the zucchini frittata I’ll cook and the French pastries I’ll serve, whether I’m actually hosting any friends or not. And I can promise you this recipe for Fruity Bellini Three Ways will be on my next menu.

 

This fresh-fruit cocktail showcases everything I love about my weekend brunch. It’s easy to do ahead, versatile and impressive to serve when poured into tall glasses and garnished with fine sugar around the rim. Best of all, your guests will have a choice of several fruit purees.

 

 

 

“The key to a fun, casual party is how it starts,” say Alison Attenborough and Jamie Kimm, authors of Cooking for Friends. “Even if you’ve got some last-minute cooking to do, give guests an effusive greeting and a nice cocktail the moment they arrive and everyone will be happy.”

 

 

A traditional Bellini features sparkling wine and peach puree, but mangoes and raspberries also make festive and colorful options.

 

Fruity Bellini Three Ways

For the white peach puree:

2 white peaches, peeled, pitted and diced

3 Tbs. simple syrup, plus more as needed

In a blender or food processor, combine the peaches and the 3 Tbs. simple syrup and puree until smooth. Taste and adjust the flavor with more syrup as needed. Refrigerate until ready to serve.

 

For the mango puree:

2 mangoes, peeled, pitted and diced

3 Tbs. simple syrup, plus more as needed

In a blender or food processor, combine the mangoes and the 3 Tbs. simple syrup and puree until smooth. Taste and adjust the flavor with more syrup as needed. Refrigerate until ready to serve.

 

For the raspberry puree:

1 pint raspberries

1/4 cup simple syrup, plus more as needed

In a blender or food processor, combine the raspberries and the 1/4 cup simple syrup and puree until smooth. Taste and adjust the flavor with more syrup as needed. Strain through a fine-mesh sieve, using the back of a large spoon to push the fruit through. Refrigerate until ready to serve.

 

Fruity Bellini Three Ways

1/2 cup superfine sugar (optional)

1 lemon, cut into 6 wedges (optional)

2 1/4 cups Prosecco

 

To rim the Champagne flutes with sugar, pour a thin layer of superfine sugar onto a small plate. Moisten the outside rim of a flute with a lemon wedge. Holding the rim down at an angle, slowly rotate the outside edge through the sugar, taking care not to get sugar inside the glass. Shake gently to remove any excess. Repeat with the remaining flutes.

 

Add 2 Tbs. fruit puree of choice to each prepared flute and top with 6 Tbs. Prosecco. If using sugared rims, be careful not to let the Prosecco touch the rims or it will fizz over. Serve immediately. Serves 6.

 

 

 

For more great entertaining ideas and recipes, check out Alison and Jamie’s newest book, Cooking for Friends.

3 comments about “Fruity Bellini Three Ways

  1. A Southern Staple: Simple Syrup « Spoon Feast

  2. Jolene

    I would LOVE to find these beautiful glasses. Can you please direct me to a link, a brand name or a store.

    Reply
  3. Matthew

    I believe it’s called a 2 oz pilsner shot glass. there pretty inexpensive.

    Reply

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