Fruity Bellinis Three Ways
Sparkling wine is perhaps the most popular drink to serve at the strike of midnight on New Year’s Eve. Dressing up your bubbles (in this case, Prosecco) with a variety of fruit purees to make a whole bevy of Bellinis makes the holiday even more festive. If you want, you can make the purees in advance and freeze them in ice cube trays for up to 2 weeks. Store the cubes in an airtight container or resealable plastic bag and they will last for up to 3 months.
Bellini
1/2 cup (4 oz./125 g) superfine sugar (optional)
1 lemon, cut into 6 wedges (optional)
3/4 cup (6 fl. oz.) fruit puree of choice (see below)
2 1/4 cups (18 fl. oz./560 ml) Prosecco
If you choose to rim your Champagne flutes with sugar, pour a thin layer of 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 outside edge through sugar, taking care not to get sugar inside the glass. Shake gently to remove any
excess. Repeat with remaining flutes.
Add 2 Tbs. (1 fl. oz.) fruit puree to each prepared flute and top with 6 Tbs. (3 fl. oz.) Prosecco. If using sugared rims, be careful not to let Prosecco touch the rims or it will fizz over. Serve immediately. Serves 6.
White Peach Puree
2 white peaches
3 Tbs. (1 1/2 fl. oz.) simple syrup, plus more as needed
Peel, pit and dice the peaches. In a blender or food processor, combine the peaches and simple syrup and puree until smooth. Taste and adjust flavor with more simple syrup as needed. Chill until ready to serve.
Mango Puree
2 mangoes
3 Tbs. (1 1/2 fl. oz.) simple syrup, plus more as needed
Peel, pit and dice the mangoes. In a blender or food processor, combine the mangoes and simple syrup and puree until smooth. Taste and adjust flavor with more simple syrup as needed. Chill until ready to serve.
Raspberry Puree
1 pint raspberries
1/4 cup (2 fl. oz.) simple syrup, plus more as needed
In a blender or food processor, combine the raspberries and simple syrup and puree until smooth. Taste and adjust flavor with more simple syrup as needed.
Strain through a fine-mesh sieve, using the back of a large spoon to push the fruit through. Chill until ready to serve.
Recipe adapted from Williams-Sonoma Cooking for Friends: Fresh Ways to Entertain with Style, by Alison Attenborough and Jamie Kimm
