| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 12 servings |
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
Instructions
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- 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.
- 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.
- Do-Ahead Tip: The fruit purees can each be made 1 day ahead. Cover separately and refrigerate.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 434 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 2 g |
| Sugar | 45 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 18 mg |
Reviews
We made them for a brunch with friends, everyone loved it!
Super cute, festive, fun and elegant without too much fuss. The strawberry Bellini was the clear face by my crew but all were good. I just did for having friends over but would be adorbs for a bridal or wedding shower – anything festive!
One of my favorite go to cocktails for holidays and special occasions. So easy and everyone loves the option of creating their own flavor.
This was very easy and wonderful. We don’t drink so I used Non-alcoholic Brut and it was fantastic. Not to sweet, just perfect.
Awesome idea! Instead of pureeing the fruit, I cook it down with sugar until syrupy. Strain; cool; serve. We prefer champagne for the bubbles. Uses less fruit flavoring. May have to experiment with ratios based on preferences.
I love how Giada just knows how to make some things simple! I made these for a Bridal Shower I hosted and they were a hit! Peach was the favorite of the group but I also did blackberry and strawberry. I recommend using a larger glass than a champaign flute because it seems like when you are putting the fruit puree into the glass it may not be enough but then the champaign fizzes up and you have to keep refilling the glass until you get the right mix. Overall – LOVED IT!
Our new Sunday mimosas, I hosted a week later Mothers Day Brunch yesterday. I just used the peach and strawberry, what a hit. I pureed and stained and the stainer was empty, no pulp perfect blend and sweetness.
Wonderful! I hosted an Easter brunch featuring a bellini bar with peach, pineapple, and mixed berry bellinis. They were all delicious and so easy to make.
This will be our 3rd Easter with a bellini bar instead of mimosas. It’s a huge hit with everyone and feels very indulgent. I even make the kids one using sparkling apple cider.
I made the peach flavor and even after straining through a mesh strainer I have for making jam, it was extremely pulpy. I have had bellinis at restaurants before and this was not even close to the flavor or texture. I probably won’t try it again.