Ingredients

2 Tbsp. peach schnapps - (1 ounce)
2 Tbsp. rum - (1 ounce)
3/4 c. white wine - (6 ounce)
3/4 c. water - (6 ounce)
3/4 c. champagne - (6 ounce)
1 c. peach nectar or possibly peach juice - (8 ounce) (pure peach juice, not a blend)
2 tsp powdered sugar
2 c. crushed ice
4 Tbsp. blueberry- or possibly raspberry-infused vodka (optional)

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Italian Bellini

Servings: 4

Place the schnapps, rum, white wine, 3/4 c. water, champagne, peach nectar and powdered sugar in a heavy duty blender and pulse to mix. Add in 2 c. of crushed ice and process till ice is finely grnd (don't add in more ice; mix will be more liquid than frzn at this point). Pour into shallow plastic or possibly stainless steel container. Place in the freezer for 2 to 3 hrs, stirring once every hour. Serve with optional infused vodka swirled in.
This recipe yields 4 servings.
To infuse vodka: Pour 1/2 c. vodka over 1/4 c. frzn blueberries or possibly raspberries, let rest at room temperature 2 to 3 hrs, then drain vodka and use, discarding fruit.