Bellini Bar

1. 1

   Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes.

2. 2

   Cool completely.

3. 3

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

4. 4

   Strain through a fine-meshed strainer and into a bowl.

5. 5

   Cover and refrigerate.

6. 6

   In a clean blender puree the strawberries with 1/3 cup of the sugar syrup until smooth.

7. 7

   Strain through a clean fine-meshed strainer and into another bowl.

8. 8

   Discard the seeds.

9. 9

   Puree the blueberries in a clean blender with 1/3 cup of the sugar syrup until smooth.

10. 10

    Strain through a clean fine-meshed strainer and into a third bowl.

11. 11

    Discard the seeds and solids.

12. 12

    Pour each of the purees into clear glass bowls or small pitchers.

13. 13

    For each serving, pour 2 to 4 tablespoons of the desired fruit puree into a Champagne flute.

14. 14

    Slowly pour enough Prosecco into the flute to fill.

15. 15

    Gently stir to blend.

16. 16

    Garnish with the whole berries, as desired, and serve.

17. 17

    Do-Ahead Tip: The fruit purees can each be made 1 day ahead.

18. 18

    Cover separately and refrigerate.

No additional tips available.