Prep time30 min30 minute, + cooling, 6 hours freezing & 5 mins standing time
+ cooling, 6 hours freezing & 5 mins standing time
Impress your guests at your next summer gathering with these frozen peach and pineapple bellinis. They're a fun twist on the original Bellini cocktail.
Ingredients
1/3 cup (75g) caster sugar
2 white peaches, stoned, chopped
1 cup (230g) Coles Frozen Pineapple Pieces
1 1/3 cups (330ml) chilled Postcards From Italy Organic Prosecco* or sparkling water
1/3 cup (80ml) orange juice
3 yellow peaches, stoned, chopped
Mint leaves, to serve
Nutritional information
Average per serve: Energy 886kJ/212 Cals (10%) Protein 2g (4%) Fat 0.2g (0%) Sat Fat 0g (0%) Carb 34g (11%) Sugar 34g (38%) Dietary Fibre 4g (13%) Sodium 5mg (0%)
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Place the sugar and 1/3 cup (80ml) water in a small saucepan over medium-high heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to a simmer and cook for 5 mins. Set aside to cool completely.
Step 2
Place white peach, pineapple, 1/3 cup (80ml) prosecco or sparkling water, half the orange juice and half the sugar syrup in a blender. Blend until smooth. Strain through a fine sieve into a metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Step 3
Place the yellow peach, 1/3 cup (80ml) prosecco or sparkling water, remaining orange juice and remaining sugar syrup in a clean blender. Blend until smooth. Strain through a fine sieve into a separate metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Step 4
Stand white and yellow peach mixtures at room temperature for 5 mins to soften slightly. Break up peach mixtures. Place the yellow peach mixture in a food processor and process until smooth, then divide 4 scoops of the mixture among 4 chilled serving glasses.
Step 5
Repeat with the white peach mixture, placing 1 scoop into each glass over the yellow peach mixture. Pour over remaining prosecco or sparkling water and top with mint to serve.
Prep time30 min30 minute, + cooling, 6 hours freezing & 5 mins standing time
+ cooling, 6 hours freezing & 5 mins standing time
Ingredients
1/3 cup (75g) caster sugar
2 white peaches, stoned, chopped
1 cup (230g) Coles Frozen Pineapple Pieces
1 1/3 cups (330ml) chilled Postcards From Italy Organic Prosecco* or sparkling water
1/3 cup (80ml) orange juice
3 yellow peaches, stoned, chopped
Mint leaves, to serve
Method
Step 1
Place the sugar and 1/3 cup (80ml) water in a small saucepan over medium-high heat. Cook, stirring, for 2 mins or until sugar dissolves. Bring to a simmer and cook for 5 mins. Set aside to cool completely.
Step 2
Place white peach, pineapple, 1/3 cup (80ml) prosecco or sparkling water, half the orange juice and half the sugar syrup in a blender. Blend until smooth. Strain through a fine sieve into a metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Step 3
Place the yellow peach, 1/3 cup (80ml) prosecco or sparkling water, remaining orange juice and remaining sugar syrup in a clean blender. Blend until smooth. Strain through a fine sieve into a separate metal container. Cover with foil and place in the freezer for 6 hours or until firm.
Step 4
Stand white and yellow peach mixtures at room temperature for 5 mins to soften slightly. Break up peach mixtures. Place the yellow peach mixture in a food processor and process until smooth, then divide 4 scoops of the mixture among 4 chilled serving glasses.
Step 5
Repeat with the white peach mixture, placing 1 scoop into each glass over the yellow peach mixture. Pour over remaining prosecco or sparkling water and top with mint to serve.
