Bellini Cocktail Recipe
Good Afternoon, Aubrey.
You and my mother corresponded recently about when the Zephyr nectarines might be available. My blender is standing by for my annual Bellini mix production! She indicated that you might be interested in my recipe. Please give it a try. I think you and your customers will enjoy it (but please save some Zephyr's for me!).
Makes 2 pints mix, about 16 cocktails Originating in Venice, Italy, perfected in Arlington, Virginia, USA, the Bellini cocktail is one of the highlights of our summer. Traditionally made with white peaches, Bellinis are equally delicious made by substituting some or all of the peaches with white nectarines (look for Twin Springs' delicious "Zephyr" variety). I usually set aside a few weeks in August and September to make several batches of mix to freeze so that I can enjoy them throughout the year. The mix makes a great gift, too. Use only local, completely ripe fruit for the best flavor. - Kelly
2 1/4 lbs. ripe, white peaches (substitute white nectarines or a mixture of both), preferably from a local farmers market 1 T. Ball brand "Fruit Fresh" fruit protector 1 T. freshly squeezed lemon juice 1 T. light agave nectar 3 T. Mathilde Peche Liqueur (substitute other good-quality fresh peach liqueur, but please NOT peach schnapps)
Using a sharp paring knife, pit, quarter, and peel the white peaches and/or nectarines (about 3-4). Cut fruit into chunks and place in blender with the remaining ingredients. Blend until smooth. Measure 2 c. of the Bellini mix and pour into labeled zip bag. Repeat with the remaining 2 c. of mix. Lay the two 1-pint packages flat on a pan and freeze until solid. To Serve: Remove mix from the freezer 30 minutes before serving to thaw partially (keep mix COLD ). Pour well-chilled Prosecco into flute (about 3 1/2 ounces and top with Bellini mix (about 1 1/2 to 2 ounces). Stir gently and serve.