Apricot bellini jug recipe
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- Serves 8
- Takes 10 mins
- 87 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
Ingredients
- 411g tin apricot halves in juice, drained
- 1 tbsp lemon juice
- ice cubes
- 100ml peach schnapps
- 37.5cl bottle Tesco Finest prosecco brut
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Shop ingredientsEach serving contains
- Energy
- 365kJ 87.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 10.7gProtein 0.3gFibre 0.0g
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.
- See more Cocktail recipes
