Hush-a-Bye Bellinis

Name: Hush-a-Bye Bellinis
Prep time: 10 min
Total time: 6 h 10 min
Yield: Makes 20
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

Rating: 3 stars

3 Ratings

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

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Recipe Summary

prep:

10 mins

total:

6 hrs 10 mins

Yield:

Makes 20

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

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.

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Step 2

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

Cook's Notes

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

Reviews

3 Ratings

5 star values: 0
4 star values: 1
3 star values: 1
2 star values: 1
1 star values: 0

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Hush-a-Bye Bellinis

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Hush-a-Bye Bellinis

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Hush-a-Bye Bellinis