Peach-Ginger Bellini
Cayleigh
ingredients
- For the ginger simple syrup:
- 1/4 cup sliced fresh ginger, with skin
- 2 cups granulated sugar
- 2 cups cold water
- For the peach puree:
- 10 ounces semi-frozen peaches
- 1/2 cup ginger simple syrup
- For serving:
- Ice cubes
- 1 bottle Champagne
directions
- 1
Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
- 2
In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
- 3
For serving:
- 4
Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.
Source: Cayleigh
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