Making Bellinis for a Bridal Shower

[Megan Blocker]

I am hosting a bridal shower next weekend for a friend who LOVES Bellinis. I definitely want to include them on the cocktail menu, and am wondering how far in advance I can make the peach puree. I am preparing all of the food, and would like to keep the night before and morning of free for those things.

If the shower is on a Saturday at noon, could I make the puree on Thursday and store it, covered, in the fridge?

Thoughts?

[rlummis]

I am hosting a bridal shower next weekend for a friend who LOVES Bellinis.  I definitely want to include them on the cocktail menu, and am wondering how far in advance I can make the peach puree.  I am preparing all of the food, and would like to keep the night before and morning of free for those things.

If the shower is on a Saturday at noon, could I make the puree on Thursday and store it, covered, in the fridge?

Thoughts?

←

Have you considered frozen white peach puree? Perfect Puree (perfectpuree.com) offers it. Put it in the refrigerator on Thursday and it should be thawed by Saturday.

[Lan4Dawg]

I am hosting a bridal shower next weekend for a friend who LOVES Bellinis.  I definitely want to include them on the cocktail menu, and am wondering how far in advance I can make the peach puree.  I am preparing all of the food, and would like to keep the night before and morning of free for those things.

If the shower is on a Saturday at noon, could I make the puree on Thursday and store it, covered, in the fridge?

Thoughts?

←

Have you considered frozen white peach puree? Perfect Puree (perfectpuree.com) offers it. Put it in the refrigerator on Thursday and it should be thawed by Saturday.

←

thx for the information. I have been looking for a frozen peach puree mix for bellinis for a while and now have a source. Hopefully it is available in the Atlanta area.

[Megan Blocker]

I ended up making the puree on Thursday night for Saturday afternoon shower - it was delightful! I just pureed the peeled white peaches, adding a bit of sugar and some lemon juice (about three of four lemons). I hoped the lemon juice would keep the puree that gorgeous pink color, but it did go a bit brown in the end. However, the flavor and texture stayed, and the Bellinis turned out gorgeously. We discovered that popping them into the blender for about 5 seconds blended the cocktails really well, and left that classic bit of foam (a al Cipriani's itself) on the top. Yum!