Fruity Bellini Three Ways
This vibrant and refreshing recipe brings together the sweet flavors of white peaches, mangoes, and raspberries in a delightful cocktail. Each fruity puree is made with a touch of simple syrup for added sweetness, and when paired with bubbly Prosecco, it creates a festive and visually appealing drink. Garnish with a sugared rim for an extra touch of elegance. Perfect for serving at gatherings or special occasions, this cocktail is sure to impress your friends and loved ones.
— Constant Cookbook
Ingredients
- 2 white peaches, peeled, pitted and diced
- 3 Tbs. simple syrup, plus more as needed (see related recipe at left)
- 2 mangoes, peeled, pitted and diced
- 3 Tbs. simple syrup, plus more as needed (see related recipe at left)
- 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
Instructions
- 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 <i>Cooking for Friends,</i> by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).
Yield
Serves 6.
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