There was little tea consumed at our Easter Tea. My daughter set up a Bellini bar, and it was a big hit.
I had intended to recreate this for a dinner party recently but was pressed for time. So I just purchased an assortment of Kern’s Nectar and poured it into our pretty glass containers (oil and vinegar cruets from Cost Plus – World Market, $3.50 per pair).
Source: Giada De Laurentis
2 c. sugar
1 c. water
16 oz. bag frozen peaches
1 t. grated orange zest
16 oz. bag frozen strawberries
16 oz. bag frozen blueberries
4 – 6 bottles Prosecco or other sparkling wine
Heat the sugar and water until the sugar dissolves. Cool completely.
Puree peaches and orange zest with 1/2 c. sugar syrup in a blender (we used an immersion blender). Strain through a fine mesh strainer into a bowl, cover, and refrigerate.
In a clean blender, puree strawberries with 1/3 c. sugar syrup. Strain, cover, and refrigerate. Repeat this process with the blueberries.
Pour the fruit purees into 3 clear glass pitchers or bowls. To serve, place 2 – 4 T. puree in a champagne flute, fill with sparking wine. Gently stir (we used a chopstick) to combine.