Bellini

We can thank Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy for this refreshing cocktail and a wonderful way to get your fruit servings(s) for the day.  With fresh peaches in every market right now treat yourself to a “Bellini” and transport yourself to one of your special outdoor cafes on a busy Italian street.  Make the peach puree early in the day so that it may have time to chill thoroughly.  Although there are many variations you can start with this basic recipe and substitute as needed ingredients and especially the peaches due to the time of the year.  Make one for the children by just adding club soda in place of the Prosecco in a special glass and they will love the new way you are serving them peaches.  And do not use French Champagne, it is all about wrong with this cocktail.

Bellini

Ingredients

• 6 Fresh White Peaches (halved and pitted) (1 addl. for garnish) (may substitute other peaches)
• 1/4 C. Sugar (additional for garnish)
• 1/4 C. Water
• 1 Bottle Prosecco (chilled)
• 1 Fresh Peach (sliced thinly for garnish)
• Few drops of raspberry or cherry juice (from Original Recipe for pink glow)

Preparation

1. Wash, peel and pit the peaches
2. Chop in small pieces
3. Add the sugar and water
4. Puree with immersion blender (or regular blender)
5. Put in a pitcher and chill for about 2 hours
6. When ready to serve, pour about 1/8 of the peach mixture in the prepared glass
7. Top with Prosecco, a couple drops of raspberry sauce and stir gently

 

(Serves 8)

Cartier Champagne Flute

Adapted from Wikipedia, the free encyclopedia

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