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Hush-a-Bye Bellinis

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

  • prep: 10 mins
    total time: 6 hours 10 mins
  • yield: Makes 20
Photography: Tara Donne




  • 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

Cook's Note

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


  1. Step 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. Step 2

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

  3. Step 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.

Martha Stewart Living, May 2011