Italian Bellini


2 tablespoons peach schnapps - (1 oz)
2 tablespoons rum - (1 oz)
3/4 cup white wine - (6 oz)
3/4 cup water - (6 oz)
3/4 cup champagne - (6 oz)
1 cup peach nectar or peach juice - (8 oz)
(pure peach juice, not a blend)
2 teaspoons powdered sugar
2 cups crushed ice
4 tablespoons blueberry- or raspberry-infused vodka (optional)


Place the schnapps, rum, white wine, 3/4 cup water, champagne, peach nectar and powdered sugar in a heavy duty blender and pulse to mix. Add 2 cups of crushed ice and process until ice is finely ground (do not add more ice; mixture will be more liquid than frozen at this point). Pour into shallow plastic or stainless steel container. Place in the freezer for 2 to 3 hours, stirring once every hour. Serve with optional infused vodka swirled in.
This recipe yields 4 servings.
To infuse vodka: Pour 1/2 cup vodka over 1/4 cup frozen blueberries or raspberries, let rest at room temperature 2 to 3 hours, then drain vodka and use, discarding fruit.




4.0 servings


Friday, December 10, 2010 - 1:02am


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