Ingredients for 1 Bellini Sparkler:
85 grams chilled peach puree
85 grams chilled prosecco
1 dash anisette
1 dash grenadine
Prepare your peach puree by boiling water on the stove and throwing 1-2 peaches in. Allow the peaches to steep for approximately 2 minutes before removing the peaches from the water. Keep the boiling water going on the stove; Do not drain. Rinse the peaches out under cold water, peel off the skin, slice ‘em up, and get the pits out.
Return the peaches to the boiling water, cover, and let them do their thing for 15 minutes. After the peaches are soft enough to get nice and mashed, pull them from the boiling water and either place in a dish and use a masher, or put in the blender with a half cup of the boiling water and use the puree feature. Once mashed, you will have your three ounces of puree for one drink. The rest of the puree can either be frozen in ice cub trays and used in other drinks or applications or set aside in a Ziplock in the fridge for more Bellinis later.
Combine the peach puree, dash of anisette and grenadine in the glass you intend on using for the drink, preferably a fluted champagne glass. Stir. Now add the chilled champagne and drink up.
This Bellini Sparkler tastes fantastic with our Blue Cheese & Roasted Macadamia Nut Dip! It’s a delicious blend of tangy Blue cheese and creamy Neufchatel cheese. Hearty roasted macadamia nuts make this a delightfully rich treat for any blue lover.