Hellooooo ladies and gentlemen!
There are a few things to celebrate around here I think.
Today the lovely Ree Drummond (otherwise known as The Pioneer Woman) is launching her brand new web site today. And lucky dog that I am, I’m going to be contributing on her new site!!! Fun stuff, huh? In fact I have something over there today, and it is something you can only find on her site, (so maybe hustle over there in a minute and get the recipe for the Pesto Risotto with Roasted Cherry Tomatoes – you will be happy you did).
I am going on a fun family and friends trip this weekend to an Island North West of Seattle- follow along on instagram to see the fun. We have been looking forward to this for weeks, and now it turns out after the hottest summer of all time, it is going to rain the entire time. But the things is, we are happy. It is so worth it to get some rain into the state and try to clear the air from the forest fires- I hope the 5 days of wet weather help. So lets make bellini’s to celebrate! These sparkly little drinks are traditionally made with white peach puree and prosecco- but lets not get fussy, ok? I say make them with white peach OR yellow peach puree. And if you can’t get either or they are out of season (and therefore bland and mealy and gross) then just use peach nectar (it’s in the juice aisle). And I love prosecco- but any sparkling white wine will get the job done. If you don’t drink, then fill it with sparkling white grape juice- also delightful!
What makes this particular drink a little different is the addition of the basil. It is a really subtle addition, but it is a lovely one. I had this drink when we were in Las Vegas a couple of weeks ago and I was so excited by it- really so good! So hurry, make one of these so we can clink glasses and say cheers to Ree, to Ultimate Asia Chicken Salads, to Vacation and to Rain. Also to having cocktails on Fridays!! Cheers!
Recipe: Peach Basil Bellinis
- ½ cup smooth peach puree (or peach nectar)
- fresh basil leaves
- Chilled prosecco
- In 4 chilled glasses place 2 tablespoons of peach puree and a basil leaf. Smash the basil a bit with a spoon to release some oil into the peaches, then remove the bruised leaf.
- Fill glass to the top (about 6 ounces) of chilled prosecco. Serve with a fresh leaf of basil.
Preparation time: 10 minute(s)
Number of servings (yield): 4
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These are the prettiest bellinis, love the basil!
Hi Heather- Will you please add a link to your salad recipe on Ree’s new site? I’ve looked and can’t seem to find it. Thanks!!! S
Sure thing Susan! I think her site will be up in a few hours 🙂
I love your recipes at the pioneer woman and love you’re site. Just wanted to let you know on the mobile site the header is all jumbled. Might just be my phone, but wanted to let you know in case you were unaware. One blogger to another, we girls gotta stick together 😉
What a refreshing summer drink!
Heather, these are so pretty! Love the flavors and colors!
Also, how fun you are writing for Ree, her new site is gorgeous! 🙂
Need this cocktail & loving your risotto at Ree’s site!
Wow, I have to make these this weekend!! LOVE!
How GORGEOUS are these?!! That’s awesome that you’ll be working with Ree. Heading over there now 🙂