Tropical Bellini Recipe

Peach puree

If you don't have ready peach puree, peel and pit 2–3 ripe peaches (about 1 1/4–1 1/2 lbs). Roughly chop and place in a blender with 1 tablespoon of water. Blend until smooth. Taste and add 1 teaspoon simple syrup if needed for sweetness. Strain the puree through a fine-mesh sieve into a bowl to remove fibers for a silky texture. Measure 1 cup for the recipe.

In a small pitcher combine the strained peach puree (1 cup), fresh pineapple juice (1/2 cup), and 1 tablespoon fresh lime juice. Stir gently to combine. Taste and add the optional 1 teaspoon simple syrup if peaches are underripe or not sweet enough. Add 1 dash of Angostura bitters if you want more aromatic complexity. Chill this base in the refrigerator for at least 15 minutes if not already cold.

Chill 6 champagne flutes or coupe glasses in the freezer for 10–15 minutes, or fill them with ice and water while preparing, then discard ice water before pouring.

For each serving (makes 6): add about 2 tablespoons (30 ml) of the peach-pineapple base to the bottom of a chilled flute. This uses roughly 1 cup of base for 6 drinks; adjust if you prefer fruitier or lighter Bellinis.

Slowly top each glass with chilled Prosecco (or other dry sparkling wine) pouring gently down the side of the glass to preserve bubbles. Use about 4–5 ounces (120–150 ml) sparkling wine per glass, filling to taste but leaving a little space at the top. Stir once gently with a bar spoon if you want better integration, but avoid vigorous stirring to keep effervescence.

Garnish each glass with a thin peach slice or a small pineapple wedge on the rim and float a fresh mint leaf on top. If you used Angostura bitters, add one tiny extra dash on the foam of each glass for aroma (optional).

Serve immediately while the sparkling wine is lively. Provide a small spoon for guests who want to swirl the puree into the sparkling wine further.