SUNDAY BITES

Every winter I  create a signature cocktail to serve throughout the holidays. This year I’m making Pink Bellinis made with fresh peaches and raspberries. This cocktail is perfect for serving at a holiday brunch or as a welcome drink at a dinner party.

Ingredients:

2/3 cup white or yellow peach puree
1/3 cup raspberry puree
1 bottle chilled Prosecco

Directions: 

Start by peeling the peaches and removing the pits. Puree in a blender until smooth. Next puree the raspberries. Strain both purees, combine in a bowl and chill. When you’re ready to serve simply spoon 2 teaspoons of puree into each glass and top with Prosecco.

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