Hush-a-Bye Bellinis

Glasses of sparkling wine taste peachy with a frozen fruit puree and elderflower liqueur.

  • Prep:
  • Total Time:
  • Yield: Makes 20
Hush-a-Bye Bellinis

Photography: Tara Donne

Source: Martha Stewart Living, May 2011

Ingredients

  • 4 ripe peaches, pitted and sliced
  • 1/4 cup sugar
  • 2 teaspoons fresh lemon juice
  • 4 bottles (750 mL each) Prosecco or Champagne
  • 1/4 cup elderflower liqueur, preferably St-Germain

Directions

  1. Puree peaches, sugar, and lemon juice in a blender until smooth. Pass mixture through a fine sieve into a metal bowl. Freeze until firm, at least 6 hours.

  2. Scrape granita with a fork until fluffy. Freeze until ready to use.

  3. Fill 20 Champagne flutes halfway with Prosecco (you'll have some left over). Add 1 tablespoon liqueur to each. Top each glass with 1 tablespoon granita. Serve immediately.

Cook's Notes

Peach puree can be frozen overnight. Scraped granita can be frozen for up to 3 days. Scrape again before using.

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