Peach Ginger Bellini Recipes

GINGER-PEACH BELLINI

Steps:

• Line a 15x10x1-inch baking pan with parchment paper; set aside. In a large bowl toss the 1 1/4 pounds peaches with 1/4 cup of the Ginger Syrup to coat. Pour peach mixture onto prepared pan. Freeze peaches at least 45 minutes.
• In a blender combine frozen peaches, the remaining 1/4 cup Ginger Syrup, the Prosecco, and peach schnapps. Let Prosecco bubbles dissipate. Cover and blend until smooth. Pour mixture into six chilled 8-ounce glasses. If desired, garnish with peach slices. Ginger Syrup
• In a small saucepan combine water, sugar, chopped ginger,freshly squeezed lemon juice, and black peppercorns. Bring to boiling; reduce heat. Simmer, uncovered, until sugar dissolves, stirring frequently. Remove from heat; let cool. Strain syrup through a fine-mesh sieve; discard solids. Transfer syrup to a jar with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.

PEACH GINGER BELLINI

Steps:

• Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
• In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
• For serving:
• Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.

GINGER-PEACH BELLINI

Steps:

• Blend peaches, ginger syrup, and schnapps in a blender until smooth. Divide among 6 chilled 8-ounce glasses. Slowly add Prosecco, stirring gently to combine. Garnish with fresh peach slices.

FRESH PEACH BELLINIS

Steps:

• Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.

PEACH BELLINI

Steps:

• Combine, stir, serve over ice.;

PEACH BELLINI

Steps:

• With a box grater, grate peaches into a pitcher. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed.
• When ready to serve, pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim. Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently and serve.

PEACH BELLINI

Steps:

• If using fresh peaches, remove the pit from all 3 peaches. Dice 2 of the peaches and add to the bowl of a food processor. Add the sugar and puree until smooth, then press through a fine mesh sieve. Chill until ready to use.
• Thinly slice the remaining peach.
• Place 1 to 2 tablespoons of peach puree into each of 4 champagne flutes. Top the glasses with prosecco and drop in a peach slice before serving.

PEACH BELLINI

Steps:

• Pour peach puree into a champagne flute; add champagne. Garnish with a slice of peach.