I have had different peach bellinis over the years at different places, and thought it might be a nice alternative to mimosas for Easter brunch. I looked around online and found this version in a couple of different places so I decided to try it. Something I decided to do, which was not in any recipe, was to freeze peach nectar in ice cube trays and add a fresh raspberry to each cube. This was nice because it looked really pretty in the pitcher and it also didn’t dilute the drinks too much. I also added some regular ice to offset the melting nectar cubes. It worked out fantastic. Amounts are to taste. You could use ginger ale or sparkling cider for a non-alcoholic version.
1 bottle Prosecco
1 carton of peach nectar (filled two ice cube trays with nectar and used the rest in the bellini)
raspberry liquor (I used Chambord)
Ice cubes made from peach nectar and fresh raspberries.
1. Combine peach nectar and Prosecco in a pitcher.
2. Add a couple of splashes of Chambord until you achieve the balance that you prefer.
3. Add ice cubes and nectar cubes.
4. Serve chilled.