Monday, February 11

Into the Kitchen: Peach Bellinis

With the gray, gray sky outside, I'm thinking ahead: peach bellinis.

A little tease for the warmer months:

1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
1 tsp. fresh lemon juice
1 tsp. simple
syrup (see related recipe at left)
2 cups Prosecco (an Italian sparkling wine), Champagne, sparkling wine or nonalcoholic sparkling wine

In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well. Divide the peach puree among 4 chilled glasses. Gently pour in the sparkling wine. Stir to combine. Serves 4.

Check out the history of the drink
here. An ekphrastic refreshment? I say I love it.

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