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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Fizzy Plum Bellini

Cooking Light JULY 2011

  • Yield: 6 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Sodium: 0.0mg
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Fizzy Plum Bellini recipe

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