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Fruity Bellini Three Ways

When making these festive drinks, offer your guests a choice of fruit purees—white peach, mango or raspberry. Each puree recipe yields about 1 1/2 cups; you will need 2 Tbs. puree for each bellini. You can make the purees in advance and freeze them in separate ice-cube trays for up to 2 weeks, or up to 3 months if stored in an airtight container or resealable plastic bag.

Ingredients:

For the white peach puree: 

  • 2 white peaches, peeled, pitted and diced 
  • 3 Tbs. simple syrup, plus more as needed (see related recipe at left) 
  •   

For the mango puree: 

  • 2 mangoes, peeled, pitted and diced  
  • 3 Tbs. simple syrup, plus more as needed (see related recipe at left) 
  •   

For the raspberry puree: 

  • 1 pint raspberries  
  • 1/4 cup simple syrup, plus more as needed (see related recipe at left) 
  •   
  • 1/2 cup superfine sugar (optional) 
  • 1 lemon, cut into 6 wedges (optional) 
  • 2 1/4 cups Prosecco  

Directions:

To make the white peach puree, 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.

To make the mango puree, 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.

To make the raspberry puree, 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.

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.

Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).