Applelinis
Toast the season with the best of it right in your glass—apples touched by a kiss of honey. This recipe takes inspiration from Italian bellinis by combining fruit and bubbly Prosecco. The apple brandy and Limoncello make the flavor beautifully complex and bright. Make sure all the ingredients are icy cold before you assemble the drinks.
Servings 8 drinks (Pareve)
- 3 cups peeled chopped apple about 2 Honeycrisp or other flavorful apples
- 3/4 cup water
- 11/2 tablespoons honey
- 1/3 cup apple brandy
- 1 750 milliliter bottle chilled Prosecco
- Chilled Limoncello optional
- 8 thin apple slices for garnish optional
Combine the apples, water, and honey in a small saucepan. Bring to a gentle boil; cover and cook 10–12 minutes, until apples are tender. Remove from heat, uncover, and let cool slightly. Purée using an immersion blender (or transfer to a blender and purée). Cool completely. Cover and refrigerate.
At least an hour before serving, stir in the brandy and refrigerate.
To make an applelini, add ¼ cup (2 ounces) apple mixture to a champagne flute. Top with Prosecco (about 2 ounces) and a couple of drops of Limoncello. Stir gently once or twice. Garnish with a sliver of apple if desired. Repeat with remaining ingredients.