Belini Recipe
Passion fruit, mango, watermelon, or peach purée topped with Friexinet Sparkling White Wine (Non-Alcoholic)
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Ingredients
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Fruits
Sparkling Wine
Method
Preparation of Fruit Purées
Prepare Passion Fruit Purée
Scoop out the pulp of 4-5 ripe passion fruits into a blender. Blend until smooth. Strain through a fine mesh sieve to remove the seeds, if desired.
Prepare Mango Purée
Peel and chop 1 ripe mango. Blend the pieces in a blender until smooth. For a smoother consistency, strain through a fine mesh sieve.
Prepare Watermelon Purée
Remove the rind from half a small watermelon. Cut into cubes and blend until smooth. Strain through a fine mesh sieve for a clearer purée.
Prepare Peach Purée
Peel and chop 2 ripe peaches. Blend until smooth. Strain through a fine mesh sieve for a smoother texture.
Assembly
Combine Purées
In a mixing bowl, combine 0.5 cups of each prepared fruit purée (passion fruit, mango, watermelon, and peach). Stir gently to mix without losing the texture.
Serve the Belini
Pour about 1/4 cup of the mixed fruit purée into a champagne flute. Slowly top with 3/4 cup of Friexinet Sparkling White Wine. Garnish with a slice of fresh fruit or a small sprig of mint, if desired.
