How to Make a Bellini

By Jennifer Shanteau

You’ve been hibernating inside all winter long, and just as you thought spring was around the corner, it’s still hiding. So, instead of digging out your beloved sandals and doning your favorite Maxi dress, you’re still looking out the window, wondering how many layers will safely get you from your apartment to the nearest bottomless brunch spot, serving your favorite Prosecco inspired beverages. If the prospect of one more winter weekend seems just too daunting, I say turn up the heat in your apartment, get on Seamless for some food, and create your own bottomless brunch at home!

Since we’re stuck inside yet again, let’s skip the common Mimosa, and indulge in another variation of a Prosecco Cocktail, the very tasty Bellini instead. All you need is 075 Carati Prosecco DOC and some Peaches. While fresh is always best, we’ve established it’s still cold out, and peaches aren’t in season in New York for a few more months, but don’t let that stop you. Go for frozen peaches, or even canned if you have to. Two ingredients…..you can handle that, right?

Chill your Prosecco as you puree your peaches.

Next, take your puree and heat it up. Taste it. Depending on how sweet your peaches are, you may want to add some sugar at this point until your puree is as sweet you as like it. Once it cooks for a few minutes and any sugar you may have added is dissolved, strain your puree and put it in the refrigerator to chill, or if your impatient like me, put it in the freezer for a few. If you’re a planner, you can do all of this the night before, and be Bellini ready in the morning.

Now, all you have to do is assemble. Add a generous spoonful of Peach Puree to the bottom of a champagne glass and top with Prosecco.

There you have it….Bellinis, and all you needed was Prosecco and peaches. Now you can enjoy your bottomless brunch in your PJ’s, as you surf JetBlue’s website for tickets to South Beach, where its actually warm this time of year.