Summer California heat wave relief! This is a simple alcohol and non-alcohol option of a peach Bellini. At Huckleberry Hill we find this is a crowd pleaser. Perfect for brunches, TGIF or after the beach.
We set out the blender and gather pretty stemmed glasses.
Start with the non-alcoholic version, so that you can pour it easily into a seperate pitcher and then make the prosecco version.
Non- Alcohol Mix:
2 and ¾ cups Frozen Peaches
1 Cup Nectar of Choice- use peach for a basic ‘peach bellini’ (Apricot or mango nectar are delicious. Two cans of Papaya-Pineapple are in the pantry so we used this today as well as a mango (a favorite). Chilled is best.
Combine frozen peaches and nectar in blender until smooth. You do not want chunks of fruit.
Pour into a pitcher and add one large bottle of lemon lime soda or ginger ale. I use sugar free.
2 and ¾ cup Frozen Peaches
1 Cup Nectar of Choice- use peach for a simple ‘peach bellini’ (Apricot or mango nectar are delicious. Two cans of Papaya-Pineapple are in the pantry so we used this today.) Chilled is best. Whirl in blender.
No need to transfer into a pitcher, just add 1 (750 mL) bottle of chilled Prosecco.
Delicioso…so refreshing. I love the apricot or mango version. Today, I am having papaya-pineapple and it reminds me of a tropical vacation. We have company and they are loving mango!
Relaxing with our feet up at Huckleberry Hill, we are waiting out this Monterey Bay ‘heat wave’. No coastal fog yet in sight. Nothing better than the sunset and sipping this refreshing beverage… TGIF…’Here’s a toast from the Pacific Coast’. As we say, follow your heart and live your dreams even if it takes you all the way to the west coast of California.
What is your favorite way to make a Bellini? I would love to hear your ideas.
Huckleberry Hugs, Maxine (AKA Molly)