Bellini Bar (oh so YUMMY)

Bellini Bar

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2 cups sugar

1 cup water

1 (16oz.) bag frozen peaches, thawed

1 tsp. orange zest

1 (16oz.) bag frozen strawberries

1 (16oz.) bag frozen blueberries

4-6 bottles of Proseccco or other sparkling wine, chilled

fresh strawberries, raspberries and blueberries, for garnish

orange peel twist, for garnish

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Stir the sugar and water in medium saucepan over low heat until the sugar dissolves.

Cool completely.

Puree` the peaches and orange zest in a blender with 1/2 cup of the sugar syrup until smooth.

Strain through fine mesh strainer, into a bowl.

Puree` the strawberries in a clean blender with 1/3 cup sugar syrup.

Strain through a clean fine mesh strainer into another bowl.

Puree` blueberries in a clean blender with 1/3 cup sugar syrup.

Strain through clean fine mesh strainer into a third bowl.

Pour each of the puree`s into small glass pictures.

To serve pour 2-3 TBS.of desired puree`s into champagne flute.

Slowly add prosecco, garnish with a piece or two of fruit and an orange peel twist.

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Fruit puree`s can be made one day in advance,

covered and stored in the refrigerator.

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