Bellini Recipe
The Bellini cocktail was invented in the 1940s by Giuseppe Cipriani, the founder of Harry’s Bar in Venice, Italy. Inspired by the pinkish hue in a painting by Giovanni Bellini, Cipriani combined puréed white peaches with prosecco, a sparkling Italian wine.
Equipment
- Blender or food processor
- Fine mesh strainer (optional, for a smoother purée)
- Champagne flutes
Ingredients
- 2 ripe white peaches (fresh or frozen)
- 1 teaspoon of sugar (optional, depending on sweetness of peaches)
- 1 bottle of chilled prosecco (or any dry sparkling wine)
- Ice cubes (optional for chilling the glasses)
Instructions
- Prepare the Peaches:If using fresh peaches, peel them by blanching in hot water for a few seconds, then slipping off the skins. Remove the pits and chop into small pieces.
- If using frozen peaches, thaw them before blending.
- Blend into Purée:Add the peaches to a blender and blend until smooth. If the peaches are not sweet enough, you can add a teaspoon of sugar.
- For an ultra-smooth texture, strain the purée through a fine mesh strainer.
- Chill the Glasses:If desired, place ice cubes in the champagne flutes for a few minutes, then discard the ice to leave chilled glasses ready for serving.
- Mix the Bellini:Pour about 2-3 tablespoons of peach purée into each champagne flute.
- Slowly top with prosecco, pouring gently to preserve the bubbles. Stir lightly to combine
- Serve and Enjoy:Serve immediately while chilled and bubbly. Garnish with a peach slice or a sprig of mint if desired.