Fruity Bellini Three Ways
When making these festive drinks, offer your guests a choice of fruit purees—white peach, mango or raspberry. Each puree recipe yields about 1 1/2 cups; you will need 2 Tbs. puree for each bellini. You can make the purees in advance and freeze them in separate ice-cube trays for up to 2 weeks, or up to 3 months if stored in an airtight container or resealable plastic bag.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Raspberry | 1 cup (123g) | 64 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 white peaches, peeled, pitted and diced
- 3 Tbs. simple syrup, plus more as needed (see related recipe at left)
- 2 mangoes, peeled, pitted and diced
- 3 Tbs. simple syrup, plus more as needed (see related recipe at left)
- 1 pint raspberries
- 1/4 cup simple syrup, plus more as needed (see related recipe at left)
- 1/2 cup superfine sugar (optional)
- 1 lemon, cut into 6 wedges (optional)
- 2 1/4 cups Prosecco