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Frozen Peach Bellini Recipe
Posted on 7/30/10 at 1:54 pm
Posted on 7/30/10 at 1:54 pm
Who's ghey enough to admit they've got a good one? The GF wants me to make these this evening, as it's hot as balls and we're having guests at the GeauxldMember residence.
On the subject of peaches and since I'm slightly ADD, Dante's Kitchen is making a peach old fashioned that is absolutely delicious.
On the subject of peaches and since I'm slightly ADD, Dante's Kitchen is making a peach old fashioned that is absolutely delicious.
4
Posted on 7/30/10 at 1:59 pm to GeauxldMember
Unfortunately, Bellinis are never good unless you find a place that has the special machine which makes the frozen ones.
Only time I ever saw that was somewhere in Houston...could have drank them all night.
Only time I ever saw that was somewhere in Houston...could have drank them all night.
This post was edited on 7/30/10 at 1:59 pm
Posted on 7/30/10 at 2:04 pm to GeauxldMember
If you're looking to do a frozen belini w/ wine or champagne I'm not sure I've tried that.
But, I've made this ghey drink a couple of times at the beach.
Just get the Frozen bacardi peach mix from the grocery store. Dump the can in to the blender and fill the blender to the top with ice. Fill the empty bacardi can about 1/2 the way to the top with rum and about 1/4 with triple sec and dump in blender. Get some freash peaches and chop them up and throw in blender.
Enjoy.
ETA: Depending on how experienced the drinkers are depends on how much rum I pour in. Anywhere from 1/2 a can to a full can is acceptable. I usually do about 2/3 rum if I'm adding triple sec too.
But, I've made this ghey drink a couple of times at the beach.
Just get the Frozen bacardi peach mix from the grocery store. Dump the can in to the blender and fill the blender to the top with ice. Fill the empty bacardi can about 1/2 the way to the top with rum and about 1/4 with triple sec and dump in blender. Get some freash peaches and chop them up and throw in blender.
Enjoy.
ETA: Depending on how experienced the drinkers are depends on how much rum I pour in. Anywhere from 1/2 a can to a full can is acceptable. I usually do about 2/3 rum if I'm adding triple sec too.
This post was edited on 7/30/10 at 2:07 pm
Posted on 7/30/10 at 2:13 pm to LSUAfro
quote:
Just get the Frozen bacardi peach mix from the grocery store. Dump the can in to the blender and fill the blender to the top with ice. Fill the empty bacardi can about 1/2 the way to the top with rum and about 1/4 with triple sec and dump in blender. Get some freash peaches and chop them up and throw in blender.
I wonder how this would be with frozen, canned peaches (obviously a bit sweeter). But yeah, I had planned on doing the kind with the prosecco/champagne.
Thanks.
Posted on 7/30/10 at 2:31 pm to GeauxldMember
Use Looza peach nectar and Prosecco. Pretty close to the original.
Posted on 7/30/10 at 2:51 pm to GeauxldMember
Do you have an electric ice cream maker? Mine has a recipe for frozen daiquiris that could be adapted. I've been meaning to try it. May do so tonight, now that you put me in the mood.
Posted on 7/30/10 at 3:00 pm to BrockLanders
quote:yep
Unfortunately, Bellinis are never good unless you find a place that has the special machine which makes the frozen ones.
quote:that place across the street from the 59 diner right? cant think of the name at the moment...
Only time I ever saw that was somewhere in Houston...could have drank them all night.
Posted on 7/30/10 at 3:09 pm to CAD703X
quote:
that place across the street from the 59 diner right? cant think of the name at the moment...
This was in a strip mall off one of those feeder road things - it was an Italian place called Ugo's.
Six years ago, and I still remember that drink like yesterday...
Posted on 7/30/10 at 3:30 pm to GeauxldMember
Semolina in Baton Rouge used to do a pretty good one. They had the machine. Are they still open in NO? Maybe you could just go by and get a pitcher to go.
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