| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 15 min |
| Yield: | 4 drinks |
Ingredients
- 1/4 cup sliced fresh ginger, with skin
- 2 cups granulated sugar
- 2 cups cold water
- 10 ounces semi-frozen peaches
- 1/2 cup ginger simple syrup
- Ice cubes
- 1 bottle Champagne
Instructions
- Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- For serving:
- Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 679 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 142 g |
| Dietary Fiber | 1 g |
| Sugar | 137 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 39 mg |
Reviews
Delicious and completely superb. I had this Bellini when chef Tyler Florence cooked at Yokosuka Naval Base in Japan. I just looked it up because I haven’t been able to find anything quite like it anywhere else.
Superb Bellini! My husband made it this morning for a special Mother’s Day Brunch and it was so refreshing. Love the ginger and peach combination. It’s not one you might think of putting together, but it’s by far my favorite!
was exelente!!! My guests wanted more and more,..
In our household, we are no strangers to romantic Sunday brunches, accompanied by a sparkling libation. It’s an almost weekly occurrence, and we don’t reserve these kinds of beverages for special occasions. So, I expected to like this drink, but I was completely taken by surprise. It is DELICIOUS! I was wowed by my first sip. It will definitely reappear at our table.
I made these for a couple friends yesterday. It was a big hit!
I don’t understand why Tyler makes 4 times the amount of syrup needed for the recipe. I guess I’ll just have to make them a few more times to use up the extra syrup.
Kendra said she had trouble incorporating the puree & champagne. I added it to the blender & pulsed once or twice. It loses so of the fizz (not much) but quickly homogenizes the drink.
Shehana should not give the recipe a low rating because her blender malfunctioned. That wasn’t Tyler’s doing.
I made these Christmas morning and what a treat!!! I love the addition of the ginger. Tyler creates ANOTHER winner!
Nice texture, almost reminds me of a creamsicle smoothie. The puree and champagne was a little hard to incorporate properly. Seemed either all puree or all champagne.
Sweet, spicy and slightly fizzy. A wonderful combo.
Love Tyler cooking because he makes everything simple and enjoyable.
thank you for all your wounderful receipes
Carmen Cruz
Brooklyn N.Y.
A little too sweet. The second time I made it I halved the sugar. This is great for brunch.