Bellini Bar Recipe
Mother's Day Recipes and Menus



Bellini Bar

2 cups sugar
1 cup water
16-ounce bag frozen peaches, thawed
1 teaspoon orange zest
16-ounce bag frozen strawberries, thawed
16-ounce bag frozen blueberries or blackberries, thawed
4 to 6 bottles sparkling wine, chilled
Fresh strawberries, raspberries and blueberries, for garnish

In a large saucepan over medium heat, combine the sugar and water and stir until the sugar is dissolved. Remove from the heat and let cool completely.

In a blender, combine 1/2 cup of the cooled syrup, the peaches and orange zest. Puree until smooth, then strain into a medium bowl, cover and refrigerate.

Rinse the blender, then use it to puree the strawberries and 1/3 cup of the syrup. Strain into another bowl, cover and chill. Repeat this process with the blueberries and 1/3 cup of the syrup.

When ready to serve, transfer each of the purees into clear glass bowls or small pitchers.

For each serving, pour 2 to 4 tablespoons of puree into a Champagne flute. Slowly add enough sparkling wine to fill the glass. Gently stir to blend. Garnish with the whole berries.

Makes 12 to 18 drinks.


Recipe from Razzle Dazzle Recipes
All graphics by Debbie