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Peach & Blueberry Bellinis for a Crowd

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12


2 cups sugar

1 cup water

1 lb frozen peaches, thawed

1 teaspoon grated orange peel

15 oz bag frozen Blueberries

4-6 (750 mL) bottles, chilled Prosecco

Adapted From:

This refreshing cocktail is great with brunch or as an afternoon aperitif.

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches and the orange peel in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate. In a clean blender, puree the blueberries with 1/3 cup of the sugar syrup until smooth.  Strain through a clean fine-meshed strainer and into a bowl. Discard the solids and the seeds. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend.  

Do-ahead Tip: The fruit purees can be made 1 day ahead. Cover separately and refrigerate.