Easter Bellini Bar

For Easter Allison invited me to her parent's house in Novato.  To start our Easter Sunday we made a Bellini Bar consisting of Mango, Blueberry, and Pomegranate Bellini's.  Such a fun way to drink champagne for a holiday or party, plus a new twist on the traditional Peach Bellini.

Allison also made a family appetizer tradition:  Goat Cheese topped with fresh thyme and olive oil and baked at 450˚ F for 5 minutes until the top is browned.  The dish is served with bread/crackers.  So delicious and simple, it may become a typical appetizer of my own.

For dinner Allison's Mom made Lamb Provencal with potatoes, onions, and tomatoes, stuffed artichokes, salad, and strawberry shortcake.  

And of course no weekend is complete without a couple instagram photos...

Bellini Bar

Ingredients

2 Bottles of Prosecco

1 Cup Frozen of Fresh Mango Chunks

1 Cup Frozen or Fresh Blueberries

1/4 Cup Pomegranate Seeds

1 Cup Pomegranate Juice

2 Lemons 

1/2 Cup Sugar

1/2 Cup Water

Directions

Simple Syrup:  Add 1/2 cup sugar and 1/2 cup water to medium saucepan over medium high heat.  Stir until sugar is fully disolved.  Remove from heat.

Mango:  Puree mango chunks with juice from one lemon, 1 - 2 Tbsp of simple syrup to taste, and water to thin consistency.  Continue to add water until puree is pourable.  Place in serving dish.

Blueberry:  Puree blueberries with juice from one lemon, 1 - 2 Tbsp of simple syrup to taste, and water to thin consistency.  Continue to add water until puree is pourable.  Strain in fine mech strainer to remove skin.  Place in serving dish.

Pomegranate:  Mix pomegranate juice with 1 - 2 Tbsp of simply syrup to taste.  Place in serving dish.

To serve fill champagne flutes with a small amount of fruit puree (about 2 Tbsp) or pomegranate juice.   If making a Pomegranate Bellini add a teaspoon of pomegranate seeds to the bottom of the flute.  Top with chilled Prosecco.