Beverages » Classic Bellini
Print RecipeIngredients
- 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
Lynne
Lynne is passionate about food which can be attributed to the fact that she was fortunate enough to grow up with a mother who was an incredible cook, a father who grew a garden that was the envy of the neighborhood and 6 siblings who all love to eat! Lynne is a second-generation American. Her grandparents are all from Portugal and the traditions and food of this country have had a big influence on her and inspired her to learn about other cultures and their food.
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.
Lynne
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