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Author Topic: Bellinis  (Read 7988 times)

Offline Lellyj

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Bellinis
« on: January 26, 2012, 07:07:05 am »
I made Bellinis recently for a cocktail party.  I had some really ripe yellow peaches and I halved and skinned them (about 250g of fruit and 200g ice as per EDC) and then blitzed with some ice and then added about a measuring cup of cointreau. I put a couple of tablespoons in each glass and then topped up with champagne.  This quantity made enough for 10 Bellinis, but I did use about a bottle and a half of champagne.  THey were delicious and refreshing on a very hot day and not quite as alcoholic as a regular champagne.  Yum!
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Teacher and Mum in Phillip Island, Victoria

Offline cecilia

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Re: Bellinis
« Reply #1 on: January 26, 2012, 08:31:04 am »
We made them a couple of weeks back too, but with canned peaches, following recipe in the EDC.  We found the champagne fizzed a great deal and it was very difficult to pour them, but an exciting taste.
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Offline Lellyj

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Re: Bellinis
« Reply #2 on: January 26, 2012, 08:43:17 am »
Yes, the champagne did fizz!  I poured a little bit in each glass and then topped htem up once or twice when the fizz had died down.  Try it one day with fresh peaches (if they are really ripe).  Divine!
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Offline Aussie Brenda

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Re: Bellinis
« Reply #3 on: January 26, 2012, 08:50:29 am »
Yum Yum I could go one of these right now, but will just finish my cup of tea... ;D
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Offline judydawn

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Re: Bellinis
« Reply #4 on: January 26, 2012, 09:05:14 am »
Mmm, I've got some fresh peaches - wonder if I have some champagne anywhere. ;D
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Offline Lellyj

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Re: Bellinis
« Reply #5 on: January 26, 2012, 11:05:16 am »
go for it, JD!! ;)
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Teacher and Mum in Phillip Island, Victoria
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