Best Cherry Bellini Recipes
BLACK CHERRY BELLINI
New Year's Eve Cocktail? Make the fruit Puree ahead of time for this Black Cherry Bellini cocktail so you can serve up them up in super-quick time!
Provided by Nicky Corbishley
Categories Drinks
Time 30m
Number Of Ingredients 7
Steps:
- Place the juice from the cherries in kirsch(just the liquid), plus the cherry juice into a small saucepan. Bring to the boil, then simmer until reduced by approx one third (takes around 20 minutes).
- Leave to cool, then add the cherries back in and blend using a hand blender. At this point you can cover and refrigerate for 1-2 days until ready to use.
- To decorate the glasses, slice a lemon in half and run the lemon around the rim of the glasses. Mix together the sugar and gold glitter/lustre on a small plate, and dip the rim of the glasses in this sugar mixture.
- When you're ready to serve, fill around 1/3 of each glass with the black cherry puree. Top up with prosecco or champagne. Thread 2-3 cherries through a skewer and place in each glass to decorate before serving.
Nutrition Facts : Calories 199 kcal, Carbohydrate 31 g, Sodium 16 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
CHERRY BELLINIS
Cherry Bellinis - Made with homemade cherry liquer, cherry juice, and prosecco!
Provided by Stephanie
Categories Cocktails
Time P6DT15m
Number Of Ingredients 7
Steps:
- In an airtight jar, add the cherries and Everclear®. Close with lid and keep in a cool, dark place for 5-6 days to steep.
- After 5-6 days, drain the liquid into a saucepan over a fine strainer. Discard solids.
- Place the pan on the stove over medium low heat. Stir in the water and sugar until well-combined. Bring the mixture to a light boil. Lower the heat slightly and continue simmering for about 10 minutes. Remove from the heat and let cool. Store in the refrigerator.
- In two champagne flutes, divide the cherry juice and the liqueur evenly amongst each glass. Top with chilled prosecco. Stir gently. Serve.
Nutrition Facts : Calories 197 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bellini, Sodium 42 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- 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 orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
AMARENA FABBRI BELLINI
It's getting hot outside so we're turning to our favorite cocktail to cool down - Bellinis! We love tossing in a few Amarena Cherries from Fabbri 1905 (sold at Eataly NYC Flatiron) to make the drink sweet but keep an unmistakable tartness... it's the perfect combo and we love keeping these cherries at home! More info can be found on https://www.eataly.com/us_en/our-producers/fabbri
Provided by staff writer
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- For each Bellini, pour 1 teaspoon Amarena Fabbri cherry gourmet sauce into a champagne flute; fill the flute with Prosecco.
- Stir, drop in 3 Amarena Fabbri cherries, top with a sprig of mint, and serve.
Nutrition Facts : Calories 152.9, Sodium 9.3, Carbohydrate 4.8, Sugar 1.8, Protein 0.1
BELLINI
Originated in Venice, Italy, this Champagne cocktail has become one of the most popular brunch drinks of all time. It's best made with fresh peach puree.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Yield Makes 6 drinks
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Prepare an ice-water bath. Score a shallow X in the bottom of each peach with a knife, then place in boiling water 1 minute. With a slotted spoon, transfer peaches to ice-water bath; let cool 1 minute. Peel peaches and remove pits.
- Puree peaches and lemon juice in a blender until smooth. Divide among six champagne flutes (about 2 tablespoons each). Top with sparkling wine, stir once, and serve.
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