WOW I am actually posting on Tipsy Tuesday! For those of you that have been here for a while, you know that on Tuesdays I post drink recipes. Well, between some family issues and the fact that the last couple drink recipes were out and out failures, there hasn't been a Tipsy Tuesday post in about a month. I was feeling a bit down that my drink ideas were not working out. Mixology is a lot harder than you would think it is and I have realized that I was trying way to hard to make complex drinks. I know that I prefer simple and straightforward cocktails VS the ones that have a million and one things in them. Oh don't get me wrong, I do love a few of those crazy drinks once in a while. But for the most part I want a simple drink that tastes good. That is when I figured if I feel like this you all probably feel the same way. Complicated recipes for food or drinks can be a pain in the rear right?
So back to the drawing board I went. I decided I wanted to do something fresh, using seasonal ingredients. When I made the Watermelon Martinis they were such a hit with the family and you all. I decided to go back to the basics and make it about the flavors. So when the local produce market dropped off boxes of fresh peaches at the bar my son works for, well you know I jumped all over them! I immediately remembered back several years to a little Italian restaurant I would go to in San Diego. They made Peach Bellinis that were out of this world! So much that I went to the bar to ask how to make them. The bartender explained to me that they had a peach puree shipped to them and they kept it frozen. Then they would add a few scoops of that frozen puree to champagne and WALA a frozen Peach Bellini.
I liked the idea of the Bellini, but didn't want to make it frozen. I wanted it fresh. I knew I wanted to use prosecco as well because it is lighter and a bit sweeter than champagne. I really wanted to feel like I was biting into a fresh peach just like it felt like you were biting into fresh watermelon with the martinis. After a few tries I finally decided to jump online to see what I was missing. I wanted to come up with it on my own but I was just missing something. I found Ina Garten's recipe. Lemon juice! That's what I was missing. SO simple but I never would have thought of it. Oh well, I have more to learn, but I can tell you I was happy I looked because these are fantastic! Plus I was going through way to much prosecco trying to get them figured out!
You have got to try these while you can still get those sweet juicy ripe peaches. They are fantastic!! Oh and a p.s. don't think you have to spend a fortune on prosecco. We always use Cupcake and it tastes great in mimosas too!
Fresh Peach Bellinis
- 2 ripe peaches, seeded and diced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sugar
- 1 bottle chilled prosecco sparkling wine
Place the peaches, lemon juice, and sugar in the bowl of a food processor fitted with a steel blade and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve. Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold prosecco. Serve immediately.