Classic Bellini
A bubbly Venetian cocktail made with fresh white peach purée and sparkling Prosecco, the Bellini is the epitome of Italian summer in a glass.
Equipment
- Blender or immersion blender
- Fine mesh strainer
- Champagne flutes
Ingredients
- 2 Ripe white peaches peeled and pitted
- 1 tsp Lemon juice fresh
- 1 tsp Sugar optional
- 1 cup Prosecco well chilled
Instructions
- Peel and pit the white peaches, then cut them into small chunks.
- In a blender, purée the peaches with the lemon juice until completely smooth. If your peaches are very sweet, you can skip the sugar. Otherwise, add to taste.
- Strain the purée through a fine mesh sieve for a silky finish.
- Spoon 2 tablespoons of the peach purée into each chilled champagne flute.
- Slowly pour chilled Prosecco over the purée. Stir gently to combine.
- Serve immediately with a peach slice garnish if desired.
Notes
For a truly authentic Bellini, use white peaches. If you can’t find fresh ones, a high-quality white peach purée (like Cipriani’s) can be substituted.