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
http://www.razzledazzlerecipes.com
All graphics by Debbie