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DIY Seasonal Bellini Bar


Description

Each of these recipes serve 4 champagne flutes.


Ingredients

Scale
  • Cider Bellini
  • 2 oz apple cider
  • Prosecco
  • 1 sprig fresh rosemary
    Persimmon Bellini
  • 2 medium persimmons
  • ¼ tsp allspice
  • ¼ tsp cinnamon
  • ¼ tsp ginger
  • Prossecco
    Pomegranate Bellini:
  • 4 oz Pomegranate juice
  • Pomegranate seeds
  • Prosecco

Instructions

  1. Cider Bellini: Pour the cider into a champagne flute. Top with the Prosecco sparkling wine. Serve with the rosemary sprig.
  2. Persimmon Bellini: Make persimmon puree. To work with persimmons, first put persimmons in the freezer overnight to ripen, then peel and puree them. Add ¼ tsp allspice + ¼ tsp cinnamon + ¼ tsp ginger. Combine. (*To make the puree easier to pour, you may add a simple syrup to it -one part water and one part sugar, dissolved). Add puree to champagne flutes About 1 tablespoon per glass and top with Prosecco. Give it a gentle blend. Garnish with a cinnamon stick and serve.
  3. Pomegranate Bellini: Pour the persimmon puree into a champagne flute. Top with the Prosecco sparkling wine. Serve with some pomegranate seeds as a garnish.