Do you hear that?? If you listen carefully you’ll hear the collective groan of children across the country set to a harmonious pitch of the parents gleefully prancing in anticipation of the first day of school. It’s coming soon and I’m here to help you celebrate the morning they step onto that bus with these delicious Peach Basil Bellinis!
I am a school lover through and through. The first day of school, whether it was my first day as a student, or prepping for my kids’ first day, I love the anticipation of a new year, the new notebooks (ugh, the notebooks!! I casually walked past the school supplies at Target recently and got a whiff of all that fresh paper and….it was kind of embarrassing how much I loved it), and the elementary kid excitement of seeing friends again after a long summer apart.
Now as a parent I get excited in a different way. In the “thank god they’re gone” kinda way. In the, “I cannot actually wait to be alone in my house” kinda way. In the “finally nobody will ask me to make them LUNCH” kinda way. In fact, the kind of way that makes you want to start the morning with a big fat cocktail and a celebratory brunch with friends.
This bellini makes great use of both in-season peaches and the basil that has exploded in my garden. It’s not super sweet (especially if you use a dry sparkling wine), and the basil rounds out the peaches in a really delicious way. Prep the puree and simple syrup this weekend and next week as they step on the bus, walk back into the house and pour yourself and your friends a drink and toast to the new school year.
Peach Basil Bellini
Makes 4-5 cocktails
8-10 oz ripe peach slices, either freshly peeled and sliced, or you can definitely buy frozen and thaw them out overnight
1/2 Cup of water
1/2 Cup superfine sugar
6 large basil leaves, crumpled up/bruised with your hands
1 bottle of your favorite sparkling wine (I used a dry prosecco)
For the peaches: take the peach slices and toss them in a food processor or a blender and process on high speed until silky and smooth. Pour into a small bowl and set aside.
For the simple syrup: Combine water, basil and sugar in a small saucepan set over medium heat. Stir until sugar is completely dissolved and just barely starts to simmer. Remove from heat and let steep for 15 minutes. Strain/remove basil and put in a jar. This will keep in the fridge for a couple of weeks.
To make the bellinis: In a champagne flute, combine 2 Tbsp of peach puree and 1 Tbsp of basil simple syrup. Stir with a spoon to combine. Carefully pour sparkling wine over the top and stir gently (the fruit puree will cause the bubbles to go a little crazy, be patient!). Serve immediately.
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