Frozen Bellini

4 Comments

I really haven’t embraced peaches yet this summer on the blog. And as much as I love fall and can’t wait to start cooking fall-inspired dishes, it’s still summer whether I like it or not.

I did use a few peaches when making peach mustard, but other than that I haven’t done much cooking with them. I love everybody’s cobblers and pies on blogs, but I just don’t bake much anymore. Plus, there’s just two of us here.

So since peach season began, I just occasionally ate a fresh peach, and appreciated the magnificence that is a fresh peach, along with the other fruits of summer.

But last month in August I had a friend spending the night and I wanted to do something fun. She’s not a huge drinker, unlike me, so I thought perhaps I’d make us a fruity cocktail – sort of like a signature drink offering. It had gotten up to 100 degrees that day, so I immediately thought about a margarita, but then, I remembered a frozen bellini recipe I’d seen. There’s no way I’d be able to find the recipe, so I just made it up.

We’ve all had bellinis at Sunday brunch, or maybe a wedding shower, and they’re good. They’re usually made from peach puree or peach nectar. But have you had one made with frozen peaches? I remembered that part of the recipe, and I happened to have fresh peaches that I immediately peeled and froze earlier in the day just for this drink. A wonderful, peachy cocktail that’s healthy! I mean, it’s full of fruit! So this is what I did.

Frozen Bellini

2 large, fresh ripe peaches, peeled, quartered, frozen
1 1/2 cups champagne, plus some more
1/2 cup at least peach schnapps
1 squirt stevia*, or your favorite variety of sugar

Place the frozen peaches in your blender jar. Pour the champagne, schnapps, and the stevia over the top.
peach2

Process the mixture and taste. I added a bit more schnapps because the flavor is so good, but you’ll have to go by your own taste. Pour and serve.

peach5

Alternatively, you can pour a little champagne on the top to make things all the more bubbly.

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This batch made four tall drinks. You can make the bellinis more slushy or frozen by adding ice cubes, but then you can’t drink them as fast. So I liked them just like they were.

Here’s a photo of the peach schnapps bottle for those who are not familiar with it:

peach

And here’s the kind of champagne I used. Prosecco would work as well, as would any sparkling wine.

peach1

Think about all of the fun drinks you can make by adding different fruit!!! I want to make these with strawberries next spring for a frozen strawberry peach bellini! Why not?!!!

* I’m not a health freak, but I do use stevia. To me, why not use stevia? It’s non-caloric, and it sweetens. I put a little squirt in my Nespresso espresso every morning, or to make a quick lemonade with fresh lemon juice. I don’t bake with it, because that’s just plain silly to me. But it is hard to put 2-3 teaspoons of sugar in something, when I can just reach for my stevia. Some people say that there’s an aftertaste to it, but I’ve never experienced that. Perhaps a different brand from mine. Again, it’s just a choice.

4 thoughts on “Frozen Bellini

  1. Wow! Peach bellini is my favourite alcoholic drink. I have never had a frozen peach Bellini. We will be trying this out at home very soon. You are now officially the most amazing food blogger I know. I can see frozen Bellinis being renamed the Mimi cocktail in our house. Emma xxx

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