So, I drank too much champagne today and then watched The Vow. I then moved everything in my kitchen and decided to defrost my freezer with the help of a hair dryer. Are you impressed with my productivity?
(No, you get your life together.)
I feel like the crazy is going around a little. I know I've got it. I think sometimes that's a good thing. You know, that's why we live in a world of champagne and sappy movies and in this world there's always, ALWAYS something to clean. So not all is lost when you're feeling less than 100%.
I'm pretty proud of myself because I think this is the first holiday theme drink I've done. What holiday? Valentine's Day, of course. I'm early! In fact, the only reason I though of it was because I thought I was late for New Years. Late for New Years or early for Valentine's Day, fancy that.
Traditionally, Bellinis have peach purée and no cream and this one has raspberry syrup and whipped cream. So, it's quite a bit different than what you might get ordering one in a bar.
Here's what you'll need:
For the syrup
- 1/2 cup sugar
- 1/2 cup raspberries - frozen or fresh
- 1/2 cup water
- 1 cup heavy cream
- 1 bottle of champagne
- To make your syrup mix raspberries, water, and sugar in a medium sized sauce pan on medium heat. Cook until sugar is dissolved. This should only take 5-10 minutes.
- Once the sugar is dissolved, strain the mixture through a sieve to get the raspberry seeds out. Then set aside to cool.
- For the whipped cream, with a whisk, or standing mixer, mix the heavy cream until it forms peaks and makes whipped cream. This doesn't take very long either. If you have a mixer it should only be a few minutes.
- Now what you'll do is, mix 2 tablespoons of raspberry syrup with 1 tablespoon of heavy cream and 4 oz of champagne in a shaker. I used a mason jar with a lid and it works just as well.
- Pour the shaken mix into your champagne flutes and there should be a little room left at the top.
- Top off with champagne slowly. Then you're all done!