Pink Grapefruit And Thyme Bellinis Recipes

TROPICAL BELLINIS

Steps:

• Mix the pineapple juice, coconut drink and orange juice in a large pitcher and refrigerate until well chilled. Thread a cherry, pineapple spear and a second cherry on each of 12 decorative cocktail toothpicks; refrigerate until ready to serve.
• To serve: Fill a champagne flute one-third of the way with the pineapple juice mixture and top up with prosecco or sparkling water. Garnish with a pineapple cherry spear.

BELLINIS

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.

GRAPEFRUIT PINEAPPLE BELLINI

Steps:

• Fill each champagne flute with 4 ounces of champagne followed by 1 ounce of pink grapefruit juice and 1 ounce of pineapple juice. Garnish each flute with a grapefruit twist.