A few weeks ago I decided to change up my hair and I had bangs cut. My hair stylist said something about Heidi Klum and before I knew it I had a new look. I should issue an apology to Superwife, because I didn’t consult with her before I made this leap and she had to find out via a Flickr upload.

It seems to me that some people think the bangs make me look Italian. At least 3 people this week made a comment about it and truth be told, I’m okay with that! Italy far and away is my most favorite place in the world.

Perhaps it was all my Italianess this week that put Bellini’s on my mind.

I think this recipe is close to the original Harry’s Bar Bellini in Italy. It was crisp and refreshing. The original Bellini isn’t served like a peach diquari like you get at most restaurants State side.  (<–I don’t mind the frozen ones either.)

Arizona Peach Bellini

ingredients:
3 oz. peach puree
Drop of pureed raspberries
3 oz. Peach Schnapps
Champaign, Sparkling Wine or Prosecco to top the glass

Mixing instructions:
Puree ripe peaches in a blender and spoon into a large, chilled wine goblet. Sprinkle pureed raspberries. Fill with ice cold Peach Schnapps and champagne.

You can substitute peach juice or peach nectar for the peach puree.

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