In this chic twist on the classic brunch drink, Aperol adds a beautiful blush color and a hint of bitterness to the mix. Each bottle of wine will yield about 5 servings, so stock up accordingly. You can refrigerate unused portion of peach mixture in an airtight container for up to one week.
About the Author: Heather Meldrom is a former Senior Food Editor at Martha Stewart. Currently she works as a freelance food stylist, writer, and recipe developer based in NYC. She can be found at heathermeldrom.com and sweetandsavored.com.
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Peach and Aperol Bellini
About This Recipe
|Yield:||makes 2 cups puree (enough for about 15 drinks)|
|Active time:||5 minutes|
|Total time:||5 mininutes|
|This recipe appears in:||Serious Entertaining: A Fruity Brunch 3 Colorful Bellinis To Make for Mother's Day|
- 1 cup frozen peach slices, thawed
- 1/2 cup water
- 1 1/2 teaspoons superfine sugar
- 1/2 cup Aperol
- 1 bottle (750 ml) dry sparkling wine for every 5 servings, chilled
- 1 lemon, thinly sliced
In a blender combine peaches, water, sugar, and Aperol. Blend on high speed until completely smooth, about 2 minutes. Pour 2 tablespoons of the mixture into each glass, add a small amount of sparkling wine to loosen the puree, then fill glasses completely. Garnish each glass with a lemon slice.