Friday, October 5, 2007


Bellinis are the new Mimosas y'all. ;- )

1 ounce peach puree (I use frozen peaches and then put them in the blender)
5 ounces chilled champagne
1 teaspoon fresh lemon juice
fresh raspberries and mint leaves for garnish

Pour peach puree in bottom of champagne flute. Pour champagne on top, then add lemon juice. Garnish, unless folks are grabbing the glasses out of your hands faster than you can make them.

My sister enjoys a drizzle of honey over her bellini (in addition to the lemon juice, not instead of).


1 comment:

doodles said...

You sweet little peach you, Gads I love Bellinis. I like the rasberry purree too and have used Prosecco.