Bellini
An elegant and refreshing Italian cocktail, the Bellini is a simple yet exquisite blend of Prosecco (or sparkling wine) and fresh white peach puree, perfect for brunch or as an aperitif.
Prepare peach puree (if fresh)
If using fresh peaches, peel and pit 1-2 ripe white peaches. Blend the peach flesh until smooth. Strain the puree through a fine-mesh sieve to remove any fibers, ensuring a silky smooth consistency. Chill the puree thoroughly.
💡 Tips:
- •White peaches are traditional, but yellow peaches can be used. Ensure peaches are very ripe for best flavor and sweetness. For convenience, good quality pre-made peach puree can be used.
Chill glass
Chill a Champagne flute by placing it in the freezer or filling it with ice water and discarding the water before use.
💡 Tips:
- •A well-chilled glass helps maintain the cold temperature and effervescence.
Add peach puree
Pour 2 ounces (60 ml) of chilled peach puree into the bottom of the prepared Champagne flute.
💡 Tips:
- •Ensure the puree is smooth and lump-free for the best texture.
Top with Prosecco and garnish
Slowly top the peach puree with 4 ounces (120 ml) of chilled Prosecco. The carbonation will naturally mix the drink. Stir very gently once if needed. Garnish with 1 peach slice or a raspberry on the rim.
💡 Tips:
- •Pouring slowly helps prevent excessive foam. Avoid over-stirring to preserve bubbles.
- 💡Always use very ripe peaches for the freshest and sweetest puree.
- 💡Ensure both the peach puree and Prosecco are thoroughly chilled.
- 💡For special occasions, use true Champagne instead of Prosecco for a 'Champagne Bellini'.
- 💡Do not use peach schnapps; the authentic Bellini requires real peach puree.
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