To make a tropical Bellini drink, bring 32 ounces of mango juice, 1 cup of sugar, 2 lime halves and 1/4 cup of packed fresh mint to a boil, and cook for 10 minutes. Allow the mixture to cool, then remove the mint and lime halves. Chill the mixture for at least an hour. Before serving, stir in a bottle of chilled champagne or 2 1/2 cups of chilled sparkling water. Serve tropical Bellinis over ice.
To make frozen tropical Bellinis, place 4 ounces of champagne, 1/2 ounce of peach schnapps, 1/2 ounce of peach sorbet, 1/2 ounce of pineapple juice and 1 cup of crushed ice in a blender. Blend on high speed until smooth. Pour the tropical Bellinis into a Collins glass, and garnish them with a peach slice and a strawberry before serving.
A Bellini bar is another option for serving Bellinis. To prepare a Bellini bar, prepare a sugar syrup by combining 2 cups of sugar and 1 cup of water in a saucepan, and heat until the sugar dissolves. Allow the mixture to cool.
Prepare fruit purees by separately blending frozen peaches, blueberries and strawberries with 1/2 cup of sugar syrup. Strain each puree into separate bowls. To serve, pour 2 to 4 tablespoons of fruit puree into a champagne glass, fill with chilled champagne, and stir.