Bellini Surgelato {Frozen Peach Bellini}

 

To me, a Bellini is the quintessential Italian cocktail. It’s refreshing, beautiful and oh so peachy! I’ve decided to do a twist on the classic with this recipe. A traditional Bellini is made using white peach puree, Prosecco and sometimes a dab of cherry juice to give it that glorious glow. This genius of a drink was first concocted by Giuseppe Cipriani, the founder of the infamous Harry’s Bar in Venezia {Venice}. 

So why didn’t he name the drink a Cipriani you ask ; ) Well I’ve read  that  it was because he was smitten with a painting done by Giovanni  BELLINI & alas the name BELLINI ; ) Now you know!  It’s fun to say and fun to drink!

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I love the classic but wanted to try a variation. Plus it’s been so unbearably hot here that frozen anything has been coming to mind {if it continues we might just be eating gelato as our main course – wouldn’t the bambini be happy LOL}, so I thought, why not a drink right ; )

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I couldn’t locate any white peaches so I substituted. I suppose being a Georgia Peach myself I’m quite partial to them. They’re tasty and I adore the color. To get started, I quickly blanched my peaches in boiling water to easily remove the skins {trust me so much easier than using a pairing knife}. Pitted them and then added a little sugar. If you’re peaches are already sweet you can omit the sugar and again if they’re not sweet enough add more. No one will come around with a ruler to smack you on the hand ; ) I just used my immersion blender and whizzed away. This recipe can easily be doubled or tripled if you’re having a little par-tay.

Make sure your puree is completely CHILLED as well as your Prosecco. If you don’t have Prosecco {and gasp why not LOL} you can substitute Champagne or if you’re looking for a non-alcoholic version you could also substitute sparkling cider! I like to garnish mine with thinly sliced peach wedges but you could do a dab of cherry juice as well!

Cheers!

Frozen Peach Bellini

Serving Size: 2

What You Will Need:

  • 2 peaches - peeled, pitted
  • 1 teaspoon sugar
  • 1 teaspoon fresh squeezed lemon juice
  • 1/4 cup peach schnapps
  • 1 cup crushed ice - more if necessary
  • 1 cup Prosecco - chilled - more reserved for topping off glasses
  • Thinly sliced peach wedges - to garnish {optional}

What To Do:

  1. Place peaches, sugar into blender (food processor) and puree. Transfer to refrigerator to chill completely.
  2. When Proscecco and peach puree are completely chilled and you are ready to make drinks, add: peach puree, lemon juice, peach schnapps, crushed ice and Prosecco to blender. Pulse to combine.
  3. Equally divide mixture into champagne flutes and top off with additional Prosecco.
  4. Garnish with thinly sliced peach wedges - optional.
http://www.bellalimento.com/2010/07/26/bellini-surgelato-frozen-peach-bellini/

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32 Comments

  1. 1

    I adore peach bellinis. It has also been near 100 degrees here so all I want is ice cream and frozen drinks!

  2. 2

    peach bellinis are my FAVORITE drink. really though, they are incredible. i can’t wait to make my own ;)

  3. 3

    Utah peaches are so good. I will have to save a few to make this drink!

  4. 4
    lisa bailey /

    Just what the doctor ordered! Lovely, thanks.

  5. 5

    I’ve never had a Bellini and oh how wonderful they look! High time I tried one and I can’t think of a better one then yours :)

  6. 6

    a Peach Bellini is a drink made in heaven. I like your twist and will surely try it. We have a fair here that we go to every year just because of the frozen peach Bellini drinks. thanks for the recipe.

  7. 7

    That sounds absolutely wonderful.

  8. 8
  9. 9

    beautiful!!!

  10. 10

    These look so refreshing. Your photos are gorgeous. I hope you will consider submitting this bevie to http://www.FindingVegan.com ~Kathy

  11. 11

    Bellinis are great, but your frozen variety is genius. The photos are making me wish you lived next door.

  12. 12

    The pictures are sooo beautiful, Paula!!!
    Wow.

    I LOVE peach bellinis! Once upon a time they were my go-to summer drink, I have no idea what happened. I need to make them!
    YUM

  13. 13

    Looks terrific. Here’s a great recipe for a peach bellini on a stick! (Bellini Pops). http://recipes-that-worked.blogspot.com/2010/07/for-love-of-peach-week-bubbly-bellini.html

  14. 14

    Very seasonal and authentic indeed! Great weekend brunch recipe!

  15. 15

    Oh girl, your mind and fantasy don’t know limits.
    I adore Bellini, even if my favourite aperitivo is Spritz.
    Chilled Bellini is fantastic anyway.

  16. 16

    LIke I said, these are one my favorite cocktails. Nice recipe and I love the pictures. Makes me want one right now!

  17. 17

    We need to make these this summer. Actually, this weekend! They look so great.

  18. 18

    Ohh… I could have so many of these! Dangerous!

  19. 19

    Great history lesson on the origin of the name – I never knew! This frozen version looks like the perfect way to cool down on these hot summer days.

  20. 20

    What a gorgeous drink!!!

  21. 21

    Sounds delightlfully refreshing, especially for summer! And I love the color which the Georgia Peach gives it.

  22. 22
    Deborah /

    Oh my goodness….one of my favorite drinks ever! I just happen to have a bottle of Prosecco chilling in my fridge and now I know what to do with it! I’ll drink this while dreaming of Venice. Thanks Paula!

  23. 23

    The peaches can’t make it to Minnesota fast enough. We are still dealing with sad, pathetic looking fruit, but I have hope that the next week or two will bring peaches worthy of this drink.

  24. 24

    This cocktail is absolutely the best. Your photography is stunning, Paula! And you are correct Georiga peaches are the best.

  25. 25

    Wow, does this look refreshing! I wish I had one of these right now!!

  26. 26

    Yes, please… One of my favorites!

  27. 27

    This sounds like a perfect Bellini. I just linked to it at: http://www.mental-chew.com/p/gno.html

  28. 28

    The bellini is my favourite drink and yet I have never made my own puree. I will have to try this!

  29. 29
    Adrienne /

    Am I missing something here? I read the article and the recipe, but I don’t see any quantity shown for the pureed peaches. In fact, I don’t see peaches listed anywhere–just what to add to them. Does anyone know how many peaches this recipe calls for? Thanks.

  30. 30

    No where in the recipe does it list the peach puree, or how much. It is referred to while talking about the recipe, but it isn’t listed in the recipe itself. No one’s picked up on this?

    • 30.1
      Adrienne /

      @Cheri–Ummm, yes; I did on June 9th.

    • 30.2

      Hi Cheri! Sorry about that, when transferring recipes over to our new recipe format I guess it didn’t get copied. It’s all fixed now : ) Thanks!

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