Raspberry-Peach Bellini

If you're looking for a cocktail to serve at your next summer gathering, this drink is perfect for any time of day, especially brunch. If you don't drink, you can easily turn this into a smoothie by boosting up the nectar & puree, adding some ice and leaving the Prosecco out.

Raspberry-Peach Bellini
(recipe for 4 glasses)

Peach nectar (popular brands are Goya® and Kerns®) - 4 tablespoon
Prosecco (or other sparking wine, or dry champagne) - 1 bottle (chilled)
Raspberry puree (recipe below) - 2 tablespoons

Method: Spoon 1 tablespoon of the peach nectar into a Champagne glass. Slowly fill the glass with Prosecco. Add ½ tablespoon of raspberry puree on top, and stir.

* If you don’t have, or can’t find peach nectar--simply take frozen peaches, thaw them, and blend them in a blender until smooth.

Raspberry Puree

Raspberries (or any berry - be creative!)
Sugar
Lemon juice

* The key to this is ¼ cup of sugar & 1 tablespoon of lemon juice to every pint of raspberries.

Method: In a saucepan, over medium heat, add all ingredients and heat, stirring occasionally, until the berries give up their juices. Bring the liquid to a boil and keep cooking until the mixture has thickened but is still quite liquid. Pour the berry mixture through a strainer to remove the seeds. Press down with a spoon to force the juices through. Transfer to a container and store in the fridge until ready to serve.

* This puree will keep for about 1-2 weeks, and tastes great over vanilla ice cream!

Few things go together like peaches and raspberries, the combination is magical. Add some raspberries to your next peach pie, or cobbler. Or drizzle some raspberry puree over some peach sorbet. It is big time live, I assure you.

Copyright 2010, Brian Griess, All rights reserved