Saturday calls for a stylish brunch and Bellini session. Gather a group of your nearest and dearest and host the perfect Summer party.
For brunch, think NYC style. We’re talking smoked salmon bagels with cream cheese, brioche french toast with bacon, banana and maple syrup and eggs Benedict. Accompany these dishes with a Bellini station, we’ve got the perfect recipe.
What Will I Need?
4 white peaches (if you CBF for that you can also use peach juice)
Minchinbury Prestige or Minchinbury Crisp
Peel and blend the peaches, strain and refrigerate until cold. (If you have no blender, just put the peach juice in the fridge).
Mix 2 parts of peach puree with 1 part of sugar syrup
Add about 20ml of the peach puree mix to your sparkling flute, then gently pour your Minchinbury into the glass. At this stage, leave the peach puree undisturbed at the bottom of the glass.
Just before serving, stir to mix the peach and Minchinbury well.