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
Ingredients
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
Directions
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.
Serves 12
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Vicki
Oh heck ya! I’m not a fan of the flavor of alcohol but this sounds delicious!
mr. pineapple man
so pretty and colorful!
Heather @ Side of Sneakers
I love this idea!!!