Bellini Bar

• 2 cups sugar
• 1 cup water
• 1 (16-ounce) bag frozen peaches, thawed
• 1 teaspoon grated orange peel
• 1 (16-ounce) bag frozen strawberries, thawed
• 1 (16-ounce) bag frozen blueberries or blackberries, thawed
• 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
• Fresh strawberries, raspberries, and blueberries, for garnish
• Orange peel twists, for garnish

1. Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.
2. Cool completely.
3. Puree the peaches and orange peel in a blender with 1/2 cup of the sugar syrup until smooth.
4. Strain through a fine-meshed strainer and into a bowl.
5. Cover and refrigerate.
6. In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth.
7. Strain through a clean fine-meshed strainer and into another bowl.
8. Discard the seeds.
9. Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth.
10. Strain through a clean fine-meshed strainer and into a third bowl.
11. Discard the seeds and solids.
12. Pour each of the purees into clear glass bowls or small pitchers.
13. For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute.
14. Slowly pour enough Prosecco into the flute to fill.
15. Gently stir to blend.
16. Garnish with the whole berries, as desired, and serve.
17. Do-Ahead Tip: The fruit purees can each be made 1 day ahead.
18. Cover separately and refrigerate.

sugar, water, frozen peaches, frozen strawberries, blueberries, bottles, fresh strawberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/bellini-bar-recipe.html (may not work)