Tropical Fruit Bellinis
These refreshing Tropical Fruit Bellinis are made with a combination of peach, guava and mango nectars and topped with sparkling wine for a bubbly and elegant treat.
Course: Drinks
Cuisine: American, Italian
Servings: 6 servings
Author: The Kitchen Prep
- 1 mango peeled, pitted & chopped
- 1 peach peeled, pitted & chopped
- ½ cup guava nectar
- 1 bottle Prosecco
- ¼ cup granulated sugar for rims
First, prepare your champagne flutes by running a slice of lemon around the rim (or dipping in a bit of juice or nectar), then dipping it in sugar to create a sugar rim.
In a blender, puree the chopped mango and peach until smooth.
Add the guava nectar and apricot nectar to the blender and blend again until everything is well combined.
Pour the mixture into the prepared champagne flutes, filling each glass about ⅓ of the way full.
Top each glass with Prosecco, filling the rest of the way.
Give each drink a quick stir to combine the fruit puree and Prosecco. Serve immediately.
Note: The fruit puree can be made ahead. Just prepare, cover, and refrigerate until ready to use.
Variations
- Swap out the mango and peach for other tropical fruits like pineapple or papaya.
- Freeze the nectar into ice cube trays and blend to make a frozen Bellini or slushy.
- Replace the Prosecco with a non-alcoholic sparkling wine or soda water for a mocktail version.