Friday, 12 August 2011

Frozen Peach Bellini

I picked up too many peaches at our mobile farmers market last weekend that seriously needed to used before they went South, and to be honest, I couldn't face another peach in my morning cereal, or grilled outdoors for dessert.
So instead of eating them, I decided why not drink them!

Here's my version of Giuseppe Cipriani's (the creator of this glorious libation and the founder of the infamous Harry's Bar in Venice) Bellini...

Frozen Peach Bellini
Serves 4 tall cocktails

3 peaches
1/3 cup peach nectar
*sugar if needed*
1/3 cup peach schnapps (I used DeKuyper)
1 cup chilled prosecco or champagne, plus more for topping off glasses
1 1/2 cups crushed ice, plus more if necessary 

Blanch peaches in boiling water for about 5 minutes, remove with a slotted spoon and place peaches directly in a large bowl of ice water until cooled to the touch. At this point the skins will slip right off.

Cut peaches in half and remove pit, then cut into chunks and place in a blender with peach nectar, puree until smooth.
*Taste puree to see if it's sweet enough to your liking, if not add 1-3 teaspoons of sugar*
Place peach puree in a freezer bag and put in freezer until mostly frozen, about 1 hour, 2 if you can wait that long.
Return frozen peach puree to blender, add peach schnapps, crushed ice and prosecco and pulse to combine until ice is slushy, being careful not to over blend to the point of liquefying the ice.
Pour mixture into tall pilsner glasses and top off with additional prosecco. 
Garnish with thinly sliced peach wedges if desired.
To make an ultimate frozen bellini al la Macaroni Grill style, add 1/2-1oz of Chambord raspberry liqueur to each glass.
If you want a non-alcoholic version you could substitute the prosecco with sparkling wine or sparkling cider.
Serve with a tall straw.

This recipe can easily be doubled or tripled for a par-tay!


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