Bellini Bar (Giada De Laurentiis) |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Ingredients:
2 cups sugar |
1 cup water |
1 (16-ounce) bag frozen peaches, thawed |
1 teaspoon grated orange peel |
1 (16-ounce) bag frozen strawberries, thawed |
1 (16-ounce) bag frozen blueberries or blackberries, thawed |
4 to 6 (750-ml) bottles prosecco or other sparkling wine, chilled |
fresh strawberries, raspberries, and blueberries, for garnish |
orange peel twists, for garnish |
Directions:
1. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
2. 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.
3. 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.
4. Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
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