DIY Bellini Bar

by | DIY Tutorials, Made, Recipes

ABOUT THE AUTHOR

Jane (emerald + ella)
0
COMMENTS

 

DIY-bellini-bar

This do-it-yourself Bellini Bar is just perfect for your wedding reception, kitchen tea or day-after lunch.

Instead of the classic peach nectar, I have created some delicious flavour combos like berry + basil and peach + elderflower.  Just add 1-2 tablespoons of puree to each glass of bubbles for a frothy, fruity cocktail. So quick!

And even easier, you can make the fruit purees a day ahead and store them, covered, in the fridge.

diy-bellini-bar

Kiwi, ginger + pear puree

2 pears, peeled and chopped

2 tablespoons water

2 teaspoons lemon juice

1 teaspoon finely grated fresh ginger

2 large kiwifruit, peeled and chopped

1/4 cup sugar syrup (recipe below)

Combine the pear, water, lemon juice and ginger in a small saucepan. Bring to the boil. Reduce heat and cook, covered, for 10 minutes, until soft.  Allow to cool. Blend the pear mixture with the kiwifruit and sugar syrup until smooth.

Makes about 2 cups.

 

Mixed berry + basil puree

2 cups fresh or thawed frozen mixed berries

2 tablespoons chopped fresh basil leaves

1/2 cup sugar syrup (recipe below)

Blend all ingredients until smooth.

Makes about 2 1/2 cups.

 

Peach + elderflower puree

4 fresh peaches, chopped

2 tablespoons water

2 teaspoons lemon juice

1/4 cup elderflower cordial

1/4 cup sugar syrup (recipe below)

Combine the peaches, water and lemon juice in a small saucepan. Bring to the boil. Reduce heat and cook, covered, for 10 minutes, until soft.  Allow to cool. Blend the peach mixture with the elderflower and sugar syrup until smooth.

Makes about 2 1/2 cups.

 

Simple sugar syrup

1 cup caster sugar

1 cup water

Combine the sugar and water in a small saucepan over high heat. Stir to dissolve sugar. Bring to the boil, cook for 1 minute. Set aside to cool. Store, covered, in the fridge for up to 1 week.

Makes 1 1/2 cups.

 

Images and tutorial by emerald + ella

 

Swirl divider

 

Ms Chinoiserie Says: So easy and so yummy, especially the peach and elderflower recipe; better not drink too many!

About emerald + ella : I’m Jane Howard, the girl behind emerald + ella – an online shop and blog which encompass a world of beautiful, eclectic things. I’m also a recipe writer, food stylist, vintage collector, New Zealander, married to an Aussie boy, aspirational crafter, wine drinker, pulled pork sandwich lover and basically just a girl who likes pretty bits and pieces.

 

MAKE A COMMENT

We ask that the comments you leave on our site are respectful of each other and the personal stories that are told. We reserve the right to remove any comments that do not fall within our site policies.

*


8 + 5 =

Trackback from your own site.