No brunch is complete without a refreshing fruit bellini. This fresh plum bellini cocktail is made with sweet summer plums and bubbly prosecco. It's a sophisticated boozy beverage to share with friends.
What is a bellini?
A bellini is a simple Italian cocktail, traditionally made with white peach puree and prosecco. It's just 2 simple ingredients, making it ideal for a brunch, casual dinner party, or lazy summer day. The fruit puree is prepared in a blender, chilled, then poured into a glass, and topped with sparkling prosecco. It really is that simple!
Why this recipe works
For this plum bellini cocktail, I swapped out the peaches and went for their close cousins- ripe juicy plums. I won't lie, I did it mainly because I wanted a pretty pink drink! However, the results are equally impressive and it's a great way to use those summer plums. Instead of peeling the skins with a knife (which is often difficult and tends to leave the best juicy and most colorful parts), the plums will make a short trip to some boiling water so that peeling becomes a breeze!
Top Tips
- Use gloves when removing the skins and squeezing them. Your hands will turn pink without them.
- Be sure to have your prosecco and puree as cold as possible before preparing the cocktail.
- Resist the urge to stir when it is still fizzy, or it may bubble over.
- For best results, choose ripe plums.
- For the extra plum puree, try using it in a vinaigrette for salads or adding it to smoothies.
Substitutions
- If you want to make this traditional, swap back the peaches for the plums.
- Try your favorite champagne in place of the prosecco.
- To make this non-alcoholic, swap out the prosecco for club soda. You can also serve this delicious and easy cantaloupe agua fresca alongside the bellinis for those who want to skip the booze.
📖Recipe
Plum Bellini Cocktail
Equipment
- blender
Ingredients
- 1 bottle of Prosecco, chilled
- 4 medium plums about 1lb
Instructions
- Score a shallow "x" in each of the plums with a knife. Bring a medium pot of water to a boil. Place the plums in the pot and boil for 20 seconds. Immediately remove the plums and place them to cool in a bowl. The skins will now peel off easily. Squeeze the skins and extract as much juice/color from them as possible. Remove the flesh from the pit and discard the pit and skins.
- Place the plum flesh in a blender and puree on high until completely smooth. Chill the puree in the refrigerator for up to 4 hours.
- When ready to serve, place about 3 tablespoon of plum puree in the bottom of a champagne flute. Top with prosecco. After the fizz has subsided, gently stir. Serve garnished with a slice of plum or a sprig of fresh mint.
Notes
- The puree can be made 24 hours in advance.
- Depending on the size of your bottle of prosecco and your flutes, you will have leftover puree. Add it to a vinaigrette for salads or toss it into your favorite smoothie recipe.
Did you make this recipe? Let me know!