Thank goodnees it's Good Friday! If you are looking for something classic with a twist for your Easter brunch this year than how about trying this perfect brunch inspired Mint Bellini with an Italian-inspired menu of appetizers to celebrate its Italian roots. It was first served on the banks of the Venice, the popular champagne-and-peach cocktail has gained popularity world-wide as a brunch, shower or early-evening drink. Dee-lic-ious!!!
YIELD: Makes 9 1/2 cups
4 (12-ounce) cans peach nectar
2 cups sugar
1 lemon, halved
1/4 cup firmly packed fresh mint leaves
1 (750-milliliter) bottle Champagne or 2 1/2 cups sparkling water
Garnish: lemon slices
Bring first 4 ingredients to a boil, and cook 20 minutes. Cool. Remove and discard lemon and mint; store mixture in an airtight container in refrigerator until ready to serve. Stir in Champagne before serving. Serve over ice; garnish, if desired.
Prep: 10 min., Cook: 20 min.
Recipe and Photo by Southern Living, June 2002