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Ingredients
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Peach Purée
Cocktail
Method
Peach Purée
- 1
Prepare and Pit Peaches
Bring a pot of water to a gentle boil. Score a small shallow X at the base of each peach. Blanch peaches for 20–30 seconds until skins start to loosen, then transfer immediately to an ice bath to cool. Peel skins off, halve and remove pits, then chop peaches roughly.
- 2
Purée
Place the chopped peaches, granulated sugar, and lemon juice into a blender or food processor. Purée until completely smooth, about 30–45 seconds. If the purée is very thick, add up to 2 teaspoons of cold water and pulse to reach a spoonable syrup-like consistency. Taste and add a pinch more sugar or a few drops more lemon if needed to balance sweetness and acidity.
- 3
Strain (optional)
For an ultra-smooth purée, press the mixture through a fine-mesh sieve into a bowl using the back of a spoon. Discard solids. Chill the purée in the refrigerator for at least 15 minutes before using. The recipe yields roughly 1 cup (about 8 tablespoons) of purée.
Assemble Bellinis
- 4
Chill Glasses and Prosecco
Chill a bottle of prosecco and flute glasses in the refrigerator for at least 30 minutes prior to service. Keep the prosecco cold until just before assembling to preserve bubbles.
- 5
Portion Purée
Spoon 1 tablespoon (up to 2 tablespoons if you prefer a fruitier, sweeter drink) of the chilled white peach purée into the bottom of each chilled champagne flute. Gently tap the glass to settle the purée.
- 6
Top with Prosecco
Hold the prosecco at a slight angle and slowly pour about 120–150 ml (4–5 fl oz) of prosecco into each flute over the back of a spoon or down the side to preserve effervescence. The purée will gradually incorporate. Use a long bar spoon to gently stir once or twice if needed to combine, or leave layered for a prettier presentation.
- 7
Garnish and Serve
Garnish each flute with a thin slice of peach on the rim. Serve immediately while the drink is cold and bubbly.