Watermelon Bellinis

Watermelon Bellinis Recipe
Photo: Photo: Becky Luigart-Stayner

This drink is a twist on the classic Bellini, a post–World War II cocktail of white peach puree and Champagne, first mixed at Harry's Bar in Venice. Freezing the watermelon before pureeing lends the drink a slightly slushy consistency. If you prefer a smoother texture, simply chill the watermelon. Serve in Champagne flutes.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 94
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 9.3 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 4 mg

Ingredients

3 cups cubed seeded watermelon, frozen
2 tablespoons sugar
2 tablespoons fresh lemon juice
3 cups chilled prosecco or other sparkling wine, divided
Julienne-cut lemon rind (optional)

Preparation

1. Place watermelon, 2 tablespoons sugar, juice, and 1 cup wine in a blender; process until smooth. Pour about 1/3 cup watermelon mixture into each of 8 glasses. Pour 1/4 cup remaining wine into each glass. Garnish with lemon rind, if desired. Serve immediately.

David Bonom,

Cooking Light

August 2013
Also featured in: Cooking Light, September 2009;
My Notes

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

Add Note