Break out the bubbly! You’re just a few ingredients away from sipping a festive beverage with this recipe for sparkling Bellinis two ways – the classic version with Prosecco and peach puree, and a fun variant with plum and a sprig of rosemary.
Hands down, one of the greatest things about living in Brussels is its central location and the incredible ease of travel to many other European capitals. In July, I took the train with my son to Paris to visit a friend from college. It is seriously so easy to do this – 90 minutes flat, departure to arrival, and WAY less hassle than taking a flight. Thalys all the way!
It was so fun having a short adventure one-on-one with my little buddy, and of course while in Paris I really enjoyed visiting and catching up with my friend. I also got to spend some time with her dear aunt, who I have known for several years now, and who mentioned that she is planning to host a dinner party soon. Her concept is to design the menu entirely around fresh, seasonal ingredients. You know I was all over this! My mind immediately began racing to all the fantastic possibilities of late summer produce.
Some of the loveliest fruits out there are peaches and plums – and both are so delicious and juicy this time of year. So, weighing potential dinner party cocktails, I right away thought of Bellinis!Pop the cork! Learn to make a stellar Bellini two ways: classic peach or vibrant rosemary plum.Click To Tweet
A classic Bellini is simply Prosecco blended with peach puree or peach nectar. The drink is said to originate in Venice, and who can be surprised? Simple, fresh ingredients are the heart of Italian cooking, and I believe cocktails are no exception. 🙂
If you’re not already familiar with Prosecco, it’s a sparkling wine similar to champagne, often less expensive, and absolutely delicious on its own or mixed with juice or purees like this. Mimosas, anyone??
For added fun, I thought it would be interesting to try a variant, as well. I really love the combination of rosemary and plum sauce used in this simple, elegant recipe for pan-seared pork chops, so thought I’d give it a try in cocktail form, as well. And, they’re amazing!
Don’t plums have such a beautiful color?
For simplicity’s sake – also known as I love cocktails but I also have a toddler and how is it already time to make dinner, didn’t I just make your lunch a minute ago, and oh my God, don’t EVER do that to the dog! – I just used a sprig of rosemary in each glass. As a result, the rosemary flavor is quite subtle. To ramp it up, you could add a spoonful of rosemary simple syrup – I have not personally tried this but I’m willing to bet it would be divine!
Whether it’s for a dinner party, festive event, or just to make an everyday happy hour a little more, well, bubbly, I hope you try and love these! Enjoy!
Bellinis Two Ways
For Peach Puree:
- 2 ripe peaches pitted and sliced
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon granulated sugar
For Plum Puree:
- 2 ripe plums pitted and sliced
- 1 teaspoon granulated sugar
For the Drinks:
- 1 bottle chilled Prosecco
- fresh rosemary
- additional peach or plum slices for garnish as desired
- To make peach or plum puree, place the fruit and other ingredients in the bowl of a food processor fitted with the steel blade and process until smooth. Press the mixture through a fine-mesh sieve and discard the residual solids.
- To make Bellinis, spoon 2 tablespoons of peach or plum puree into a champagne flute and fill the glass with cold Prosecco. Stir gently. Garnish with a sprig of rosemary and additional fruit slices, as desired. Serve immediately.
Basic peach recipe adapted from Ina Garten