Print

Refreshing Peach Bellini Brunch Punch with Frozen Raspberry Ring

peach bellini brunch punch - featured image
Print Recipe

A crisp, fruity, and refreshing peach bellini punch perfect for summer parties, featuring a frozen raspberry ring that keeps the punch chilled and adds a subtle tang.

Ingredients

Scale
  • 24 fl oz (700 ml) Peach Nectar
  • 1 bottle (750 ml) Prosecco or Sparkling Wine (dry or brut)
  • 1 cup (150 g) Frozen Raspberries
  • 1 medium Fresh Peach, thinly sliced (optional)
  • 1 tablespoon (15 ml) Lemon Juice
  • 2 tablespoons (30 ml) Simple Syrup
  • A handful of Mint Leaves

Instructions

  1. Make the Frozen Raspberry Ring (start the night before): Lightly grease a bundt pan or ring mold with cooking spray. Spread the frozen raspberries evenly in the bottom. Pour 1 cup (240 ml) of peach nectar over the berries. Freeze for at least 6 hours or overnight until solid.
  2. Prepare the Punch Base: In a large pitcher, combine the remaining peach nectar (about 14 fl oz / 415 ml), lemon juice, and simple syrup. Stir gently to mix.
  3. Add Fresh Peaches: Slice a medium peach thinly and add the slices to the pitcher for fresh flavor and pretty presentation. If you don’t have fresh peaches, frozen works too—just thaw slightly first.
  4. Chill the Mixture: Refrigerate the punch base for at least 30 minutes to let flavors meld and keep everything cold.
  5. Just Before Serving: Carefully unmold the frozen raspberry ring by running warm water briefly on the outside of the mold and inverting it onto a serving tray or large plate.
  6. Assemble the Punch: Gently pour the chilled punch base over the frozen raspberry ring in the punch bowl or large serving vessel. The ring will float and start infusing the punch as it melts.
  7. Add Sparkling Wine: Slowly pour the entire bottle of prosecco or sparkling wine into the punch. Stir gently to combine, preserving the bubbles.
  8. Garnish: Add fresh mint leaves lightly bruised for aroma and a pop of green color. Optionally, float a few extra raspberries or peach slices on top.
  9. Serve Immediately: Ladle into glasses, making sure each gets a bit of the frozen raspberry ring and fresh fruit. Enjoy!

Notes

Be careful when unmolding the frozen raspberry ring as it is delicate and can crack. Stir gently after adding sparkling wine to preserve bubbles. The punch base can be prepared ahead and refrigerated up to 2 days without sparkling wine and frozen ring. Add sparkling wine and frozen ring fresh before serving. For a non-alcoholic version, substitute sparkling wine with sparkling water or lemon-lime soda. Variations include swapping raspberries for blueberries or blackberries in the ring, adding herbal infusions like rosemary or basil, or using apple cider and cranberries for a fall twist.

Nutrition

Keywords: peach bellini, brunch punch, summer punch, frozen raspberry ring, peach nectar, prosecco punch, refreshing drink, party punch, non-alcoholic option

Find it online: https://prismtaste.com/refreshing-peach-bellini-brunch-punch-recipe-with-frozen-raspberry-ring-for-perfect-summer-parties/