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Apricot bellini jug recipe
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This apricot bellini uses peach schnapps for the ultimate retro vibe. Perfect for serving to a crowd as a speedy summer drink, you can even make the apricot purée a few hours ahead and store in the fridge. See method
Ingredients
- 411g tin apricot halves in juice, drained
- 1 tbsp lemon juice
- ice cubes
- 100ml peach schnapps
- 37.5cl bottle Tesco Finest prosecco brut
Each serving contains
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Energy
365kj
87kcal
4%
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Fat
0g
0%
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Saturates
0g
0%
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Sugars
11g
12%
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Salt
trace
0%
of the reference intake
Carbohydrate 10.7g
Protein 0.3g
Fibre 0g
Method
- Cut 2 of the drained apricot halves into 8 pieces each and thread onto 8 cocktail sticks; set aside.
- Tip the remaining apricots into a blender with the lemon juice, then blitz until smooth. Sieve into a large, ice-filled jug, then stir in the peach schnapps. Add the prosecco, stir to mix, then serve in glasses and garnish with the apricot pieces.
Tip: Try adding a splash of elderflower cordial to the apricot juices from the tin, then top up with soda water for an alcohol-free spritz.
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