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Baby Bellini

By Kimberly Kennedy

Editor's note: The recipe and introductory text below are from Kimberly Kennedy's The Art and Craft of Entertaining.

The first time I made these delicious nonalcoholic drinks, they were a big success — the guest of honor had at least four! For twelve guests, I'd prepare the exact recipe below; it can be halved or otherwise divided for a different of number guests. For twelve guests, it's likely that the fourth bottle would remain in the refrigerator, but it's always better to have more than you need, plus the cider keeps for a long time. If you have time and ripe peaches are in season, pit, peel, and purée peaches to make the sweetest of all peach purées.

Recipe information

  • Yield

    Makes 24 drinks

Ingredients

1 1/2 cups peach concentrate, chilled*
4 bottles (750 ml bottle) sparkling cider such as Martinelli's, chilled
48 raspberries**
*If you cannot find peach concentrate or purée, buy frozen peaches and purée.
**Raspberries are generally sold in either 1/2-pint or 6-ounce packages; you'll need more than one 1/2 pint or one package for this recipe.

Preparation

  1. Step 1

    1. Pour 1 tablespoon peach concentrate into each glass.

    Step 2

    2. Fill each Champagne glass two-thirds full with sparkling cider.

    Step 3

    3. Drop 2 raspberries into each Champagne flute and serve.

Reprinted with permission from The Art and Craft of Entertaining by Kimberly Kennedy, (C) 2005 Atria Books, an imprint of Simon & Schuster, Inc.
TagsCold DrinkBeveragesApple CiderRaspberryBerryFruitBrunchNonalcoholicEasyCookbooks
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