Recipe

Frozen Bellini Cocktail

1 pound frozen peaches, sliced and thawed
1 cup sugar
2 cups water
1 bottle Prosecco (Asti Spumante or seltzer may be substituted)

In saucepan, over medium heat, combine the peaches, sugar, and water. Bring the liquid to a boil. Reduce the heat to medium low and simmer for 5 minutes. Remove from the heat and cool. In a blender, puree the mixture until smooth. Add a enough water to thin the puree out into a peach juice. Pour into a shallow dish and freeze until firm. Remove the peach mixture from the freezer and allow to sit out for 10 minutes. Using a large spoon, scrape the mixture back and forth to form a slushy mixture. Fill each flute glass 2/3 of the way with Prosecco. Add the slushy peach mixture and serve.

OR: Make a simple syrup out of the water and sugar by combining in a medium saucepan and just bringing to a simmer. Allow to cool. Keep refrigerated. Mix this with frozen, sliced peaches in the blender. Proceed with recipe.

Jewels Quelly        www.angelfoodpcs.com (Get our free e-zine by signing up at our website!)
Graduate of The Culinary Institute of America   Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC    Washington, New Jersey 07882   
Email: angelfoodpcs@verizon.net     (908) 689-9530
 
 

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