My version gets an icy arctic chill,
Yet I manage to find relief in a cool shaded spot on the back patio,
Mind, body, spirit(s), my friends…..
Fresh local peaches take center stage in this recipe. These beauties are from Solebury Orchards. I chose the ripest, most fragrant peaches to make the peachiest of all Bellinis.
I sliced up four of the peaches, and placed them in the freezer until they were firm and frozen through. This takes a few hours but overnight would be optimal.
I don’t bother peeling the peaches because I have one of those high falootin’ blenders that can grind steel into dust. If your blender doesn’t quite have the horsepower, then go ahead and peel the peaches before freezing.
I squeeze the juice of half a lemon into the blender. This helps the fruit maintain its pretty peach color.
Besides the peaches, chilled Prosecco, or sparkling white wine is the other key ingredient to a Bellini. I used half the bottle of wine for this recipe, along with one half cup of peach schnapps.
Traditional recipes rely on the ripeness of the peaches for sweetness. I like my drink a little sweeter but not too sugary sweet.
I find that a few tablespoons of sugar does the trick for me. I also like to cross the boundaries into dessert territory by adding a little vanilla infused sugar to the mix. This sugar has an intense vanilla flavor that goes nicely with the peaches.
Vanilla sugar is available locally at The Larder in Doylestown.
This recipe produces enough beverage to share with five other friends but this is a subjective measurement, completely dependent upon the cards you have been dealt on any given day.
A general range is between two and six servings.