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
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
Get her free e-zine by signing up at Jewels' website! www.angelfoodpcs.com
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