Champagne Fruit Puree Recipes

BELLINI BAR

Steps:

• Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
• Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into another bowl. Discard the seeds. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth. Strain through a clean fine-meshed strainer and into a third bowl. Discard the seeds and solids. Pour each of the purees into clear glass bowls or small pitchers.
• For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with the whole berries, as desired, and serve.
• Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.

FRUIT PUREES

Steps:

• Cook 2 cups sugar with 1 cup water in a saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. For peach puree: Thaw a 16-ounce bag of frozen peaches, then puree in a blender with 1 teaspoon grated orange zest and 1/2 cup of the sugar syrup. Strain through a fine-mesh strainer and transfer to a bottle or jar. For strawberry or blueberry puree: Thaw a 16-ounce bag of frozen berries, then puree in a blender with 1/3 cup of the sugar syrup. Strain and store in a bottle or jar. Refrigerate purees until ready to use.

PUREED RASPBERRIES WITH CHAMPAGNE

Steps:

• Puree raspberries with superfine sugar and a squeeze of lemon.
• Puree until smooth and adjust the consistency with a little water until the puree coats a spoon.
• Strain through a sieve with the handle of a rubber spatula.
• Finish by gently pressing the puree through the sieve with the blade of the spatula.
• Doing this will keep the small raspberry seeds from clogging the strainer.
• Spoon a couple of teapoons of the raspberry puree in the bottom of a champagne flute.
• Gently fill the glass with champagne.
• Then serve!
• HINT:.
• *Another way to serve this is to fill the glass halfway first; then stir the puree with the champagne to blend. Finish with champagne to fill the glass.
• **Use with any berries of your choice or perhaps currants.