Plum Bellini Cocktail
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 sparkling beverage to share with friends.
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.
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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