Gold Kiwifruit Bellini
Light and subtle, with a beautiful color, this is a twist on the traditional Bellini. A great start for a holiday brunch.
2 gold kiwifruit, peeled (substitute pineapple or mango)
1 teaspoon granulated sugar
2 teaspoons cointreau, or other orange flavored liquor
1 bottle of chilled white sparkling wine or champagne
- Slice kiwifruit into halves and spoon fruit out into a blender.
- Add the sugar and the cointreau and purée, taking care not to crush the kiwifruit seeds.
- Pass mixture through a fine sieve to remove the seeds. Pour the clear liquid into four champagne flutes.
- Pour 2 tablespoons of the sparkling wine into each flute and gently stir to combine; then, gently pour on more wine to fill each glass.
Makes 4 servings.
Recipe and photograph courtesy of ZESPRI™ Kiwifruit.