Bellini Bar recipe | Recipe from Razzle Dazzle Recipes

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.