Hush A Bye Bellinis Recipes
HUSH-A-BYE BELLINIS
Glasses of sparkling wine taste peachy with a frozen fruit puree and elderflower liqueur.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 6h10m
Yield Makes 20
Number Of Ingredients 5
Steps:
- Puree peaches, sugar, and lemon juice in a blender until smooth. Pass mixture through a fine sieve into a metal bowl. Freeze until firm, at least 6 hours.
- Scrape granita with a fork until fluffy. Freeze until ready to use.
- Fill 20 Champagne flutes halfway with Prosecco (you'll have some left over). Add 1 tablespoon liqueur to each. Top each glass with 1 tablespoon granita. Serve immediately.
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
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 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
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