PeachBerry Bellini

So some pretty awesome stuff has been happening in my life.
  1. I bought a VitaMix.  Only fellow food nerds will understand why this is amazing.  It’s like the Mercedes-Benz of blenders…& yes, I just said this & yes, I love it.
  2. I finished planning my wedding.  Like, from start to finish & with a month to spare!  Shoot, even I’m amazed I didn’t wait to the last minute!
  3. One of my recipes was featured on Food Section.  I’m a little overwhelmed that anyone reads my blog, let alone anyone from the Today show.  That’s legit. 
So for all of these really amazing things to happen in one week, I thought I deserved a little celebration in the form of a Sunday Bellini.
This drink is also going to make a great addition to our Oscar Party tonight, 
so don’t feel like you have to have a celebratory day drink like me.  
You can celebrate at night where the darkness will hide the judgement from others…
but if like me, you don’t really give a poo & love yourself a Sunday Champagne Brunch, 
have at it!
Being that I had this brand new blender just sitting there begging to be used, I decided to think outside the box & jazz up my usual o.j. & champagne mimosas.
So I raided my fridge & came up with this PeachBerry Bellini!
Not only is it full of fresh fruit (which is totally healthy, duh) but it makes the champagne feel so much fancier & look amazing which is perfect for a celebration!
I paired this cocktail with my Vegetarian Hash & Basil Vinaigrette Brunch recipe & they were perfect together! 
A little sweet, a little savory, a little buzzed. 
Yeah, Sunday just became my favorite day of the week.

Fresh berries & delicious peaches just happen to be bountiful in my supermarket recently & this recipe looks to take advantage of that!  
If you happen to not be in a place in the world with readily available fresh fruit, then use frozen strawberries & peaches & skip adding ice cubes into the blender otherwise you will probably end up making sorbet!
Cut up all of the fruit so that it is easier to blend.  I didn’t take the skin off my peaches because I don’t mind it.  Plus, that’s where all the goodness & nutrients hang out & since I’m already day drinking, I might as well get my vitamins in, too.
This here is a VitaMix. It may not look like much but this thing pulverizes anything you put in it in under a minute.
 It’s both amazing & scary & those are two emotions I tend to weirdly enjoy having at the same time.
I added a little sugar because I wanted my Bellini a little sweeter than usual but you don’t have to use sugar.  You can use any sweetener you like (honey, agave, etc) or none at all. It’s still good!
When my fruit was done blending, I tested the consistency to make sure it wasn’t too thick or too watery.  You want it to be the consistency of a thick sauce but not chunky or lumpy. 
Trust me, no one wants to drink chunky anything.
These little flecks of red & orange in this purée give the cocktail a nice little sparkle of color & we all know how much a girl loves herself a sparkly cocktail…& whiskey…but I digress…
This recipe will make about 2 cups of purée which is a lot if you don’t have a lot of guests around to drink it up.  
I put the leftovers in a ice cube tray & froze them.  
You can then use these fruit cubes in other drinks like lemonade & as a nice addition to your morning smoothie on Monday 🙂
I put a tablespoon of purée in each glass before pouring champagne over it.
Can I just give you a little advice about this whole pouring champagne thing?
Do it slowly & at an angle or else you end up with the Mount Vesuvius of champagne cocktails & you waste a lot of deliciousness on your counter top
& according to my fiancé, it’s not acceptable to drink it up with a straw.
PeachBerry Bellini

Yield: 4 cups fruit puree

PeachBerry Bellini


  • 8 large strawberries, stems removed & halved
  • 2 medium peaches, cored & diced
  • 1 Tbsp granulated sugar (or you can use agave nectar or honey)
  • 1/2 cup of ice
  • 1 bottle of your favorite champagne (I used Mumm Napa)


  1. In a blender or food processor, toss in strawberries, peaches, sugar & water.
  2. Blend until completely smooth & no chunks of fruit are visible.
  3. Place 1-2 Tbsp of the fruit purée in a champagne glass & slowly pour champagne into the glass.
  4. To store leftovers, place purée in ice cube trays & freeze until ready to use. Keeping the purée frozen will help keep your champagne chilled!
  5. Garnish with a slice of strawberry or fresh peach if you are feeling extra fancy!

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