The Breakfast at Persephone's (AKA Peach & Pomegranate Bellini) is a brunch time nod to that mythic queen of the underworld and the inevitable shifting of seasons, both in the kitchen and beyond. In this autumnal take on the classic Bellini, a splash of pomegranate juice brings a tempting sweet-tart kick and a gorgeous dark rosy glow to the glass. This is a lovely libation for anytime you're feeling fancy...big sunglasses and pearls not required.
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Ingredients for Breakfast at Persephone's (AKA Peach & Pomegranate Bellini)
- peaches
- Prosecco
- pomegranate juice
See recipe card for quantities.
Instructions for Breakfast at Persephone's (AKA Peach & Pomegranate Bellini)
Peel and pit the peaches.
Then place them in a food processor (or blender) and purée until very smooth.
Add 2 ounces of peach purée to each champagne flute.
Then top the peach purée with 2 ounces of Prosecco.
Finally, add a half ounce of pomegranate juice to each flute and stir briefly.
Hint: The quality of your peaches will dictate the deliciousness (or on the flip side, the blandness) of your Bellini. So if you are trying to choose between a fresh mountain of unripe peaches and a frozen bag of ripe ones for preparing this drink, go with the frozen option.
Can't Find Any White Peaches?
When the Bellini was originally invented, it was made with white peaches (and a splash of raspberry or cherry juice for that classic pink glow). But white peaches can prove somewhat difficult to find. Luckily, yellow peaches make a fine substitute here. And if you are making this drink when peaches are not in season, or you are simply not inclined to peel and purée, frozen peach slices will certainly do the trick.
Equipment
A food processor (or blender) is essential for the task of puréeing the peaches.
Advance Preparation
The peaches can be puréed in advance and then stored in the refrigerator for a few days (or in the freezer for a few months).
Related
Looking for other fruit forward drink recipes? Try these:
Pairing
These are my favorite dishes to serve with a Breakfast at Persephone's (AKA Peach & Pomegranate Bellini):
📖 Recipe
Breakfast at Persephone's (AKA Peach & Pomegranate Bellini)
Equipment
- food processor or blender
Ingredients
- 4 white peaches peeled and pitted
- 1 bottle (750ml) prosecco
- 6 ounces pomegranate juice
Instructions
- Peel and pit the peaches. Then place them in a food processor or blender and purée until very smooth.
- Add 2 ounces of peach purée to each champagne flute and then top with 2 ounces of Prosecco.
- Add a half ounce of pomegranate juice to each flute and stir briefly.
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