This is summer. A frozen cocktail that doesn’t taste like a cocktail in a short glass, with a paper straw and 85°F weather looming on the horizon. It’s just begging you to kick your shoes off and sit with it all afternoon long. Or at least for the next hour because that’s how long it will take for this to be consumed. These five-ingredient frozen peach bellini’s are anything but basic and with the addition of a little Chambord, you’ll be living it up patio vida loca in no time.
As a part of the garden cocktail series during quarantine, I’m trying to challenge myself to include ingredients from my container garden into the weekly cocktail. Like last week’s Fizzleberry and the week before’s strawbarb margarita, this one contains my favorite herb, mint.
And if we’re being honest, the mint is really there for a garnish only so if you don’t have it, don’t worry about it but it does make it feel a bit like a cabana drink.
Actually, inspired idea: roll out your favorite beach towel, prop up an umbrella, have your SO or roommate deliver this to you and then wave them off just like if you were at a five-star resort where the drinks are $50 apiece but you don’t care because #sunshine brings eternal endorphins.
Ahhh the good ol days of vacation to places that aren’t your home.
This un-basic peach bellini does get one candy-like enhancement with the addition of Chambord. After telling my friend Chanel that I have two bottles (that were gifts) sitting unused in my liquor cabinet she encouraged me to just start pouring it in future cocktails.
So here we are, my new obsession: this five-ingredient frozen peach bellini with a little kick of raspberry via Chambord. I owe the inspiration of this recipe to Mionetto and my Vitamix, easily the best blender I’ve ever own and will ever own.
By the way, if you’re making this at home I highly recommend sourcing out Mionetto Prosecco for the base. I had the opportunity to virtually meet their CEO and some other food bloggers and they walked us through a delicious taste testing. This is the official Prosecco of the Aperol Spritz so you know it’s good.
- 2 cups Mionetto Prosecco
- 1 lb Frozen Peaches
- 2 cups ice
- 1 lime juiced
- 1/8 cup sugar
- 1 tbsp Chambord per glass (optional)
- mint to garnish
In a blender, combine prosecco, peaches, ice, and lime juice. Turn on and blend until it looks like a smoothie consistency.
In your serving glasses, pour 1 TBSP Chambord in the bottom of each glass (you can sub muddled raspberries if you want less alcohol), and pour your frozen mixture over the top.
Garnish with mint. Serve.