how2heroes » Classic Bellini

Beverages » Classic Bellini

A fresh peach purée and Prosecco sparkling wine are served ice cold in this smooth and festive cocktail. Lynne had her first taste of a bellini, appropriately enough, on a trip to Venice. It's believed the drink was created there in 1948 at Harry's Bar, a place frequented by Ernest Hemingway. We trust Papa knew where to drink. This refreshing beverage goes down pretty easy, so close your eyes, sip slowly and imagine yourself on the banks of the Grand Canal.

Print Recipe

Serves 4

Ingredients

8 ripe, juicy peaches, peeled, puréed & chilled
¼ cup cup simple syrup (equal parts sugar dissolved in hot water), chilled
1 bottle prosecco (Italian sparkling wine), chilled

Special Equipment

blender
4 champagne flutes

How-to

Have 1 bottle of prosecco chilling in the refrigerator
Remove skins from peaches (very ripe peaches should peel easily by taking a section of the skin with a paring knife and peeling the skin downward)
Cube peaches (removing and discarding pits), place in a blender and purée until smooth. If desired, pass through strainer to remove bits, or leave as-is for texture
Place purée in a bowl and refrigerate until very cold
To make simple syrup, stir sugar into hot water to dissolve. Chill until very cold
Combine purée and ¼ cup simple syrup and ladle a scant ¼ -⅓ cup of mixture into champagne flutes. Top with prosecco (These proportions can be adjusted to your liking)

Note: If peaches are not yet at the peak of ripeness when purchased, place in a paper bag for 2-3 days to speed the ripening process