Summary
Mimosas and Bloody Marys are solid year-round choices for brunch cocktails, but when fresh peaches are in season, a Bellini is the way to go. All you have to do is peel and purée the peaches with a little lemon juice and some peach liqueur, pour some sparkling wine into a champagne flute, and stir in a spoonful of the purée. Serve with salmon hash and mini frittatas for an impressive brunch, or serve with Peach Cobbler recipe or Peach Crisp recipe for dessert.
Game plan: The sweetness of your peach purée will depend on how ripe the peaches are. Adjust the amount of sugar and liqueur to taste.
Ingredients
- 1 1/4 pounds yellow peaches (about 3 medium peaches)
- 3 ounces peach liqueur, such as Stirrings or Briottet Crème de Pêche de Vigne
- 1/2 ounce freshly squeezed lemon juice
- Granulated sugar, as needed
- 2 (750-milliliter) bottles brut sparkling wine, chilled