Frozen Bellini Recipe

Bellini is one of the most popular cocktails in Italy. It is internationally well-known, long drink cocktail. It is a unique combination of sparkling wines (mostly Italian sparkling Prosecco) and peach puree. Bellini was invented at Harry’s Bar in Venice, Italy in 1948, by Giuseppe Cipriani, in honor of the 15th-century Venetian painter Giovanni Bellini. Its exceptional pink color reminded Cipriani, the color of sunset in the artist's painting. Hence, Cipriani named this drink as Bellini. The original recipe was prepared using fresh pureed white peaches and little cherry or raspberry juice to give a pink glow to the drink. Today, this drink has gained extreme popularity throughout the globe. This classic cocktail is prepared now in numerous variations and imitations. Here are some excellent frozen Bellini recipes that offer the pleasure beyond a simple cocktail.

Recipe #1

Ingredients
¾ Cup chilled Prosecco or dry sparkling wine or champagne
¼ Cup peach schnapps
½ Cup peach nectar
1 Tsp fresh lemon juice
Crushed ice

Preparation
Mix together peach nectar, peach schnapps, lemon juice and ½ cup champagne in a blender. Blend it well, until smooth. Then pour it into champagne flutes. Add remaining of ½ cup champagne on the top of each glass and add crushed ice.

Recipe #2

Ingredients
1 Ounce peach schnapps, to taste
6 Ounces spumante, to taste
Frozen peaches, sliced
Ice

Preparation
Add liquor and a few frozen peach slices to the blender. Make a puree. Take care that the mixture should have a slushy type texture. Taste the mixture and add more peaches or liquor, if necessary. Then add ice and continue to blend, until a fine frozen texture is obtained. Pour this cocktail into glasses and garnish with peaches.

Recipe #3

Ingredients
Champagne
Sangria
Peach schnapps
Fresh or canned peach, cut in half

Preparation
Blend the champagne with peach schnapps in ratio of 3:1. Freeze this mixture for about 2 hours, until it achieves a slushy consistency. In a large cocktail glass, keep the peach half in the bottom of the glass. Then add about ½ cup of slush. Gently, pour a little of sangria on the top to offer a blush of color.

Recipe #4

Ingredients
1 Ounce simple syrup
4 Ounces Prosecco (Italian sparkling wine)
4 White peaches

Preparation
Peel off the white peaches and make their puree. Mix this nectar with simple syrup. Strain through coarse cheesecloth and refrigerate, until it is chilled. Pour 1 ounce of puree into a frosted champagne flute. Top with Prosecco. Garnish it with lemon twist and serve.

Recipe #5

Ingredients
1 Bottle of chilled Italian sparkling wine such as Prosecco or Asti Spumante Brut
2/3 Cup white peach puree
1 Tsp raspberry puree

Preparation
Place 1½ tbsp white peach puree in the bottom of each flute. Then add 2-3 drops of raspberry puree. Mix it well. Then add sparkling wine and serve.