Breakfast at Persephone's (AKA Peach & Pomegranate Bellini)
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. 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. This lovely libation is a great choice for anytime you're feeling fancy...big sunglasses and pearls not required.
Servings 12 drinks
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.