VIRGIN POMEGRANATE AND CRANBERRY BELLINIS
Provided by Giada De Laurentiis
Categories beverage
Time 7m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.
- Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.
- In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
Nutrition Facts : Calories 81 calorie, Fat 0 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 6 milligrams, Carbohydrate 23 grams, Protein 0 grams, Sugar 23 grams
CRANBERRY AND LIME BELLINI
Make and share this Cranberry and Lime Bellini recipe from Food.com.
Provided by Cul_de_sac_Barbie
Categories Beverages
Time 3m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix cranberry juice and Prosecco into a pitcher.
- Add the juice of 1 lime into the pitcher.
- DRINK!
Nutrition Facts : Calories 262.2, Fat 0.2, Sodium 13.4, Carbohydrate 32.3, Fiber 0.5, Sugar 24.6, Protein 0.2
BELLINIS
Provided by Giada De Laurentiis
Time 35m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
POMEGRANATE & CRANBERRY BELLINIS
Perfect for the holidays and just about anytime the girls get together. I have made various versions of this but this is a bit different. Enjoy! Be sure to chill everything ahead of time so the ice doesn't melt too quickly. Who needs a watered down bellini! From Giada's Kitchen: New Italian Favorites
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- To make simple syrup:
- In a saucepan, combine water and sugar over medium heat. Bring to boil, reduce heat and simmer for 5 minutes, stirring occasionally until sugar is dissolved. Take pan off heat and allow to cool.
- To make Bellinis:.
- Place ice in a 6-8 cup capacity punch bowl.
- Add simple syrup, juices, Stir well.
- Slowly pour in the Prosecco.
- Garnish with lime slices, mint sprigs and pomegranate seeds, and serve.
- An alternate: divide seeds between 12 champagne flutes, add 1 slice of lime, sprig of mint to each glass and pour Bellini mixture into each flute.
Nutrition Facts : Calories 225.3, Fat 0.3, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 40.6, Fiber 0.9, Sugar 36.3, Protein 0.4
POMEGRANATE AND CRANBERRY BELLINIS
Steps:
- Place the ice in the punch bowl. Add the Simple Syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the Prosecco. Garnish with lime slices, mint sprigs, and pomegranate seeds and serve.
- As an alternative to serving from a punch bowl, make the bellini mixture in a 6- to 8-cup pitcher. Divide the pomegranate seeds between 12 champagne flutes, add 1 slice of lime and 1 sprig of mint to each glass, and pour the bellini mixture into the prepared glasses.
- Simple Syrup
- In a saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.
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