Bellini Recipe

Bellini

1. 1

   Prepare the peach purée

   Peel and pit the peaches. To peel easily, blanch: score a small X on the bottom of each peach, plunge into boiling water 20–30 seconds, then transfer to an ice bath and slip off skins. Roughly chop the peaches and place in a blender or food processor with the granulated sugar and the fresh lemon juice. If peaches are extremely juicy and sweet, reduce sugar to 1 tablespoon. Blend until very smooth (about 20–30 seconds). If you prefer a silkier texture, press the purée through a fine-mesh sieve into a bowl to remove any fibrous bits. Chill the purée in the refrigerator for at least 10 minutes if not using immediately.

2. 2

   Chill glassware and ingredients

   Place flutes or coupe glasses in the freezer for 10 minutes while preparing. Ensure the Prosecco and peach liqueur are well chilled. If you plan to keep cold while blending, add optional ice cubes to the blender but do not over-dilute.

3. 3

   Assemble the Bellini (per serving)

   Spoon 45 ml (about 3 tbs) of peach purée into each chilled champagne flute. Add 15 ml (about 1/2 oz) of peach liqueur (Crème de pêche de vigne Giulia) on top of the purée. Slowly and gently pour 125 ml of cold Prosecco into the glass at an angle to preserve fizz and encourage gentle mixing; the drink should obtain a pretty, slightly cloudy peach color. Stir once very gently with a bar spoon if needed to combine; avoid vigorous stirring to retain bubbles.

4. 4

   Adjust sweetness and bubbles

   Taste one serving and, if necessary, add a few drops of lemon juice to brighten or an extra 1/2 teaspoon sugar to sweeten. If the cocktail is too dense, add a splash more Prosecco. If too dry, add a touch more peach purée or 5–10 ml more peach liqueur.

5. 5

   Garnish and serve

   Garnish each glass with a thin peach slice or a small twist on the rim. Serve immediately while the Prosecco is bubbly.

6. 6

   Batch preparation (6 servings)

   For a small batch, combine about 270 ml peach purée with 270 ml peach liqueur in a pitcher, then gently add 750 ml chilled Prosecco just before serving. Stir once gently and pour into chilled flutes.