BELLINIS RECIPE | GIADA DE LAURENTIIS - FOOD NETWORK
Provided by Giada De Laurentiis
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 12 servings
Number Of Ingredients 6
Steps:
- Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.
- Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Transfer the puree into a pitcher or clear glass bowl.
- For each serving, pour 2 to 4 tablespoons of the peach puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish each with an orange peel twist, and serve.
- Do-Ahead Tip: The peach puree can be made 1 day ahead. Cover and refrigerate.
5 WILD MOONSHINE MASH RECIPES YOU SHOULD TRY! – ADVANCED ...
For the equestrians out there, this moonshine mash recipe is either the worst or the best thing ever. You can ferment anything as long as it has sugar and starch, and horse feed is no exception. It may sound strange, but we have made alcohol infused with snakes, so why not try this out.
Provided by Advanced Mixology
Total Time 168 hours
Prep Time 168 hours
Yield 1-10
Number Of Ingredients 4
Steps:
- Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
- Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
- Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
- Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
- Cover the fermenter using the lid and wait for 5-6 days.
- Run it at 150-160 proof.
- Filter the mash before distillation. This removes sediments to get a clear spirit.
- Distill the concoction, and you’re good to go!
Nutrition Facts : ServingSize 1-10
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