Suzi's Blog

Blood Peach Bellini from 101 Blender Drinks

For a Sunday brunch, particularly an Easter Sunday, here’s a snappy adaptation of the classic Bellini. The peaches are still here, but champagne is replaced by sweeter Proseco. There’s some peach liquor and blood orange juice. It’s part Mimosa, part Bellini, and it’s wonderful.

The genius of this recipe comes from 101 Blender Drinks, Kim Haasarud’s latest collection of wonders.

You can certainly experiment here. The peach or peach puree can be substituted by plum or apricot. The amount of peach liquor can be increased to “stiffen” the drink, or an alternative such as apricot liquor can be used. Your experimentation here is certain to generate an equally attractive beverage.

Blood Peach Bellini

Yield: 2 servings


  • 2 ounces peach puree (or 1 ripe peach, blanched, peel, and cut into chunks)
  • 2 ounces Proseco
  • 1 ½ ounces blood orange juice
  • ½ ounce peach liquor
  • 2 lemon twists, for garnish


Combine all the ingredients in a blender with 5 or 6 ice cubes. Blend until smooth. Pour into two champagne flutes and garnish each with a lemon twist.

Source: 101 Blender Drinks by Kim Hassarud

Triple Peach Shake

Yesterday’s post was for peach ice cream. Now, you can just eat that goodie, or you can use it. Adam Reid has written Thoroughly Modern Milkshakes, a treasure of recipes that are outlandishly imaginative. I’m just beginning to warm up my blender with all of Adam’s ideas — like Sweet Corn and Basil or Pineapple, Ginger and Lime. But this shake of his, Triple Peach, is simply the best way to dip into his book.

There is no doubt about flavor here. This is peach and peach and peach. Time to reach for your blender.

Triple Peach Shake

Yield: about 3 ½ cup


  • ½ cup cold milk
  • 1 ½tablespoons peach jam preserves
  • ¼ teaspoon pure vanilla extract
  • 2 medium scoops peach ice cream about 6 ounces
  • 6 medium scoops peach sorbet about 18 ounces


Place the milk, jam, and vanilla extract in a blender and blend to mix thoroughly, about 15 seconds. Add the ice cream and sorbet and pulse several times to begin breaking them up. With the blender motor off, use a flexible spatula to mash the mixture down and onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass of glasses, and serve at once

Source: Thoroughly Modern Milkshakes by Adam Ried