I recently went to Vancouver, B.C. and was told multiple times that I had to try a Bellini. So for the sake of Foodie Friday research, I obliged. : )
Quite different from its Italian counterpart (a mix of peach nectar and champagne), the Bellini famous in Vancouver are a sugary, frozen slushy of peach and liquor. I knew instantly that I wanted to make my own and share with friends. I don’t own a slushy machine, so I did a little research and came up with my own recipe to mimic the smooth, yet icy consistency. I settled on blending frozen peaches and it was perfect!
To add a little pizazz, we gave them a tropical twist, using pineapple-coconut rum and mango nectar. If you stick with the base of frozen peaches, champagne and rum, you can run wild with your own variations.
Tropical Blended Bellinis
4 cups frozen peaches
1 cup champagne
1/3 cup flavored rum
Peach-flavored powdered drink mix (optional)
Juice as needed to get a good blend
Sangria, red-colored juice, grenadine for garnish
- Blend peaches, champagne, rum, and powdered drink mix in blender.
- The mix should be thick, so add juice in small amounts until the mixture flows smoothly through the blender.
- Pour two Tbsp. of the red liquid of your choice into three glasses, then add the frozen peach mixture on top.