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Peach Bellini Slush

Updated: Aug 7, 2021

Oh, this cocktail is a game-changer for your next pool-side get together or brunch. Frozen peaches. Peach schnapps. Ice. Blended and topped with prosecco, peaches, and fresh mint. If you prefer your drinks on the sweeter side, add a splash of simple syrup before serving.

Recipe sourced from Swirls of Flavor


I have to be honest in saying that I haven’t had peach schnapps in 20 years or more. I’m not sure why, but I think I always associate peach Schnapps with orange juice (the fuzzy navel). So, when I was searching for a cocktail to have for our Saturday family date night dinner, I came across this recipe that had two of my favorite ingredients: peaches and prosecco. The results were amazing. My husband and I enjoyed these as our before-dinner cocktail, and we drank the leftovers the next morning with brunch. Just note that the prosecco will lose its bubbles as it sits. Just add more ice and frozen peaches, and it’ll be great.



To make this a complete Family Date Night Dinner of your own, please see my posts for Bacon-Wrapped Dates, Cabernet Short Ribs with "Parmesan" Polenta, and Oven Smore's.




Let’s get cooking!

 

Ingredients

  • 1 pound of frozen peaches

  • 1 cup of ice cubes

  • 1 (750 ml) bottle of prosecco chilled

  • fresh mint leaves, suggested garnish

 

How to make:

Please be sure to visit: Swirls of Flavor for the source recipe and original instructions.


Place the frozen peaches and peach Schnapps in a blender (I use a Ninja) and process until smooth. Add a cup of ice and blend until your desired slushy consistency. Stir in Prosecco. Add simple syrup to taste. Garnish glasses with a frozen peach slice and mint if desired. Enjoy! Please scroll to the bottom to share your comments and feedback.


Note: To make simple syrup, combine one cup of granulated sugar and one cup of water in a bowl. Microwave on high, about 2 minutes, or until sugar is dissolved. Let cool before using it. Store in the refrigerator for up to a week or freeze for later use.



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