Bellini
The Quirky Foodster Team
Ingredients
- White peach purée — 45 ml (1 1/2 oz)
- Prosecco, to top — 90 ml (3 oz)
Method
- Add the peach purée to a chilled champagne flute.
- Top slowly with prosecco.
- Stir very gently once to combine.
- Serve immediately while fizzing.
Description: A simple, elegant two-ingredient sparkling cocktail built on fresh white peach purée.
Cultural Background: Created by Giuseppe Cipriani at Harry's Bar in Venice, Italy, in 1948, named for the pinkish hue reminiscent of a painting by Venetian artist Giovanni Bellini.
Tips: Fresh white peach purée gives a much better result than canned or bottled peach juice.
Variations: Use other fruit purées (strawberry for a "Rossini," or raspberry) for well-known Bellini cousins.
Serving Suggestion: Serve immediately after building, in a chilled flute.
Nutrition: Approx. 110 kcal per serving
FAQs:
Q: Why white peach specifically?
A: White peaches have a more delicate, floral sweetness than yellow peaches, which is what the original recipe calls for.
- White peach purée — 45 ml (1 1/2 oz)
- Prosecco, to top — 90 ml (3 oz)
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