Suzanne is a trusted source on General Cooking.
Here is a link to the recipe for the original belini created at Harry's bar in Venice Italy
If you want the bellinis to be frozen, either pre-freeze the puree or use frozen sliced peaches to lessen the need for ice. This will keep the drinks from getting watery. Traditional bellinis call for sparkling wine but that's hard to run through a blender without making a frothy mess. So I use the peach schnapps and some vanilla vodka with the frozen peach puree and a minimal amount of ice and then just add a "topping" shot glass of the champagne/prosecco/sparkling wine after you pour it into the glass.
Oh, and take a cue from the beer drinkers and put your glasses in the freezer to frost. You can add a sugar rim of Demerara if you want.
I just buy the peach nectar, Looza or Da Fruta brands, keep in fridge and top with Prosecco. Very simple.
Please enter a valid email address.
Well played. You deserve a cookie.
And soon, summer!
10 Spring Desserts
Make This One Dressing, Let It Guide 7 Meals
The Genius Ingredient Your Mushrooms Are Missing
5 Clever Devices Making it Easier to Grow Greens at Home
The Complexities of Modernizing Native American Cuisine
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)