Peach Bellini

There once was a neighborhood Italian restaurant tucked within a tree covered brick building. It was not too big and not too small. The interior was classic, and the patio was charming. It was…a city favorite.
One of the best parts about this restaurant was not only the delicious lasagna but also the peach Bellinis, that for one month a year were 99 cents. It was a spectacular summer sip, and something I’ve missed since they closed a few years ago.

There was nothing like sitting on the tree covered brick patio surrounded by friends toasting the upcoming summer with peach prosecco cocktails. It was dreamy and delicious. I haven’t had a bellini since.
It is sad really, and something that I recently was reminded of when I walked into the produce section at Market Street.

Peach season is arriving in Texas and the sweet floral fragrance of fresh peaches fills the corridors of Market Street. Wherever there are peaches at Market Street, be it the entrances or produce department, there is the happy scent of summer.
Peach Season is one of my favorite seasons.

This year, when I experienced the fantastic peach flavor in the air, I was reminded of the lack of peach Bellinis in my life.I decide to change that this year and make homemade peach Bellinis. What’s beautiful about this summer elixir is that only a few steps are required.

Combine chilled simple syrup with fresh, peeled peaches. Blitz in a food processor or blender until smooth. Store the peach mixture in the fridge until fully chilled. Once it is time for service get the daintiest glasses you have and fill each with 4 tablespoons of peach purée. Top each glass with 3 ounces of prosecco and a splash of Grand Marnier. Add three pieces of crushed of ice and serve.It was a beautiful day when I realized that I could make homemade peach bellinis using seasonally fresh peaches from Market Street. It has in fact made my summer even sweeter.

Peach Bellini

  • Servings: makes 1 drink
  • Print
4 tablespoons chilled peach purée, recipe below

3 ounces prosecco

1 tablespoon Grand Marnier

  1. Fill glass with 4 tablespoons of peach purée. Top with prosecco and Grand Marnier. Add three pieces of crushed ice and stir. Serve immediately.

for the peach purée

3 cups peaches, pit removed, peeled and sliced

3 tablespoons chilled simple syrup, recipe below

  1. Combine chilled simple syrup with fresh, peeled peaches. Blitz in a food processor or blender until smooth. Store the peach mixture in the fridge until fully chilled, at least 4 hours.

for the simple syrup

  1. Combine 1 cup sugar and 1 cup water into a saucepan. Cook over low heat for 15 minutes, or until the sugar is dissolved. Stir occasionally. Remove from heat and bring to room temperature. Store in an air tight container in the fridge for up to three weeks.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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