Casual Friday: Frozen Basil Bellinis

July 28, 2017 |

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Happiest of Casual Fridays, party people!! You know the drill—first we talk festive summer drinks, then we waste time on the Internets. Let’s have some fun, shall we?

I’m extremely excited about today’s fancypants c-tail offering: Frozen Basil Bellinis. Like the majority of human women, I very much enjoy fruity frozen drinks during the sweatier months, but I’m not a fan of the crazy amount of refined sugar (and additives) hiding in most restaurant versions and store-bought mixes. So, in an effort to avoid the express train to Hangover/Bloat City, I often play frozen mixologist with my favorite booze, real fruit, and the occasional soft herb. Last year’s go-to was the Frozen Rosé Sangria from The Dude Diet, but this summer I’m all about the frozen champagne cocktails, and this basil Bellini is my favorite to date.

This refreshing twist on the classic bellini swaps peach puree for frozen peaches and incorporates fresh basil for a lil herbal twist. It’s icy and sweet with a festive fizz, and despite looking fancy AF, it’s almost as idiot-proof as mixing a vodka soda. Just add all the ingredients to a blender and turn it on. Boom, done. And since the recipe yields 6-8 cocktails (depending on your pour), it’s perfect for sharing with friends. I love this as a summer brunch cocktail, but it would also be killer for bridal showers, barbecues, birthday parties, and poolside hangs. It’s versatile like that.

Two quick recipe notes:

  1. I ditched the straws in these glamour shots because they were ruining the aesthetic (I’m a, I’m a d-diva), but this bellini has a smoothie-like thickness and is most easily consumed through a straw. If you prefer a thinner, boozier Bellini (no judgment), start with three cups of peaches and add more until you reach your desired consistency. #youdoyou
  2. You can use champagne or Prosecco in your cocktails, but I’m partial to Prosecco for this recipe because you can get a great bottle on the cheap.

Cheers, clinky, etc.

Moving on to Internet nonsense!

I cannot stop watching this video. This little girl is the best, and if I ever have children, I sincerely hope mine will be even half as entertaining.

Regardless of which side of the political fence you hang out on, I think we can all giggle at “Other Meetings Jared Kushner Has Attended Without Realizing What They Were.”

In case you missed it, someone anonymously sent me this meme via snail mail and I can’t stop laughing at it. I may frame the printout. (p.s. I’m 99% positive it was my best friend Fifi.)

Apparently, “Wine and Workout Retreats” are a real thing. I want to go to there.

Is anyone else watching GLOW on Netflix?? I love it and Alison Brie, and I weirdly want to take up wrestling as a hobby. Soooo, if you’re in the West Village and want to work on wrestling moves, holla atcha girl…

As per usual, there are a handful of recipes I’ve been drooling over from around the web:

Heidi’s Cucumber, Basil and Watermelon Salad goes with anything and everything, so I’ll be adding it into the late summer rotation, stat. (Also, her pics make me want to buy a melon-baller…)

I’m not a great lover of savory tarts, but this Zucchini and Summer Squash Tart with Corn and Mozzarella speaks to me.

Greek Salad Hummus Pita Pizza has #sassydesklunch stamped all over it. I’m thinking it would be particularly sassy topped with grilled chicken paillard.

As a stone fruit fetishist, this Warm Summer Fruit Salad with Dark Chocolate and Salted Almonds gets me all hot and bothered.

I secretly love French toast sticks, and I’m tempted to make these ones and top them with sliced bananas and crumbled bacon. #NoCalorieSunday

No Churn Coffee Oreo Ice Cream. SOLD.

When I tire of frozen basil Bellinis, I plan to take Jojo’s Coconut Lemonade with Lavender Simple Syrup (and vodka!!) for a spin. Preferably on a patio.

Have a fabulous weekend, friends and lovahhhs!!

Frozen Basil Bellinis

Author - Serena Wolf
Prep Time: 5 minutes
Yields: 6 -8 cocktails (depending on your pour)


  • 4 cups frozen peaches
  • 1 bottle chilled Prosecco or champagne
  • ¾ cup loosely packed fresh basil leaves


  • Add the peaches and Prosecco/champagne to a blender and blend until smooth. Add the basil and pulse until it's broken down into very small pieces.
  • Serve immediately. Garnish with peach and fresh basil leaves if you're feeling fancy.

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  1. Susan Stone on July 28, 2017 at 12:55 pm

    I’ve only had a Peach Bellini once (in Venice) and really enjoyed it. Although I love basil – it’s my favorite herb – I don’t think I’d like it in a cocktail. And the green in the cocktail ruins the aesthetic for me. I guess I’m too old for some of your adventures. But I enjoyed the Jared Kushner meetings link…

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