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- Bellini with Prosecco and Peach
Bellini with Prosecco and Peach
Ingredients
Step by step process
Preparing the purée
- 1
Wash the peaches for the bellini, remove the stones, and cut into smaller pieces. If the skin is tough, briefly blanch and peel them.
- 2
Blend the peaches with lemon juice and, if desired, sugar until smooth, then strain the purée through a fine sieve.
- 3
Chill the purée and glasses in the fridge. Keep the Prosecco well chilled.
Assembling the bellini
- 4
Start the bellini by dividing the peach purée among 4 chilled champagne flutes, about 50 ml in each.
- 5
Slowly top up with Prosecco, pouring down the side of the glass (approx. 120 ml per cocktail). Let the foam settle and top up if needed.
- 6
Gently stir once or twice so the purée combines with the bubbles without losing effervescence.
Serving
- 7
Garnish each cocktail with a peach slice and serve immediately.
More tips:
The best purée is made from ripe white peaches. Out of season, use good-quality frozen peaches and let them partially thaw before blending.
For an extra-smooth texture, always strain the purée through a fine sieve and stir the cocktail very gently to preserve its fizz.
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