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Rhubarb Bellini: Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes. Puree with an immersion blender and chill. Spoon 1-2 TBSP rhubarb puree into each champagne flute, and enjoy!
lavender bellini | For the lavender simple syrup: 1 cup water 3 tablespoons dried lavender 2 cups granulated sugar For the bellini: Lavender simple syrup Chilled Champagne or sparkling wine Chilled fresh peach juice
Coconut Vanilla Bellinis