Has this been a hot summer or what? Sheesh, I can’t stand it. I dislike the oppressive heat and humidity of St. Louis summers so much that I even some times don’t like my wine. Hard to believe, I know. Inside in the A/C is great, but outside my chilled wine becomes warm in less than a minute. For a refreshing change of pace a few weekends ago, I tried making some cocktails. Fresh peach bellinis were one of those drinks I made ~ love, love, love! And the margaritas were equally as good.
Peaches are everywhere this time of year and we’re lucky to get our hands on local ones. I’ve made several peach pies, peach pancakes, grilled peach caprese, and so on, but a peach cocktail is a first for me. I remember several years ago watching the Barefoot Contessa and Ina made peach bellinis for breakfast or something, probably for Jeffrey or her lucky friends that are always popping by. I can’t remember what I did two hours ago but I can remember something I saw on TV years ago. Weird.
I have no idea if Ina has the market covered with this recipe or if it’s common knowledge that this is the way a peach bellini is made. I give all credit to Ina Garten for this one. I don’t think I made bellinis for breakfast though, it was the afternoon I believe. Peach bellinis do seem breakfasty or brunchy, but they’re great any time of day in my book.
These are pretty easy to make, you need fresh peaches and a bottle of Prosecco. I dusted off some champagne flutes, made fresh peach bellinis and headed outside with Meathead (but first I had to use him as a hand model for my photos). We toasted and sipped our lovely drinks on the front porch and just ignored the heat ~ very nice.
Fresh Peach Bellinis
About 6 drinks
- 2 ripe peaches, pitted and diced
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 bottle chilled Prosecco
- Prepare glasses. Wipe the rim of champagne glasses with lemon and then dip in sugar, set aside.
- In bowl of food processor, add peaches, lemon juice and sugar, process until smooth. Press peach mixture through a fine mesh sieve (discard solids). Place 2 tablespoons of peach purée into each champagne glass. Fill with cold Prosecco and stir gently. Serve immediately.
*Adapted from Ina Garten