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Bellini bar
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| 2 cups | sugar |
| 1 cup | water |
| Stir over md heat until sugar dissolves completely | |
| 16 oz bag | frozen peaches |
| 1 tsp | grated orange peel |
| purée with 1/2 cup syrup strain chill | |
| 16 oz bag | frozen strawberries |
| purée with 1/3 cup syrup strain chill | |
| 16 oz bag | frozen blueberries |
| blackberries | |
| purée with 1/3 cup syrup strain chill | |
| 4-6 bottles | Prosecco chilled |
| Fresh strawberries, blueberries, raspberries, and orange peels for garnish | |
Put 2-4 Tbs of purée into champagne flute slowly pour in champagne mix and garnish.
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