Fizzy Plum Bellini

Photo: Randy Mayor; Styling: Cindy Barr
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Sodium: 0.0mg


  • 1/2 cup water
  • 3 tablespoons sugar
  • 2 ripe red-skinned plums, pitted and quartered
  • 1 teaspoon eau-de-vie or brandy
  • 2 cups prosecco


  1. Combine water, sugar, and plums in a medium saucepan over medium-high heat; bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat; cool completely. Strain syrup through a sieve over a bowl; reserve plums. Stir eau-de-vie or brandy into syrup; chill. Discard plum skins; puree flesh until smooth. Chill puree. Spoon 2 teaspoons puree into each of 6 flutes; discard remaining puree. Divide syrup evenly among glasses. Top each serving with 1/3 cup prosecco; stir.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fizzy Plum Bellini Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy