Bellini Recipe

Bellini

1. 1

   Prepare peaches

   If using ripe fresh white peaches (recommended), blanch 3–4 medium peaches: bring a pot of water to a boil, cut a shallow X on the bottom of each peach, drop peaches into boiling water for 30–45 seconds until skins loosen, then transfer immediately to an ice bath. Peel skins, cut away pits, and roughly chop flesh. If peaches are underripe or out of season, you may substitute frozen peach slices (thawed) or use high-quality store-bought white peach purée.

2. 2

   Make peach purée

   Place the peeled chopped peaches in a blender or food processor. Add 1 teaspoon fresh lemon juice and 1 teaspoon granulated sugar if peaches are not very sweet. Add 1 teaspoon peach liqueur if using (optional). Blend on high until completely smooth, about 20–30 seconds. Taste and adjust sweetness or acidity in small increments. For a very smooth purée, press through a fine-mesh sieve into a bowl to remove any fibrous bits; discard solids.

3. 3

   Chill purée

   Cover the purée and chill in the refrigerator for at least 15 minutes so it is cold when combined with sparkling wine. You can also chill for up to 24 hours; if storing longer, keep refrigerated in an airtight container.

4. 4

   Chill glassware and Prosecco

   Place champagne flutes in the freezer for 10–15 minutes or fill briefly with ice water to chill. Ensure the Prosecco is well chilled (ideally 40–45°F / 4–7°C).

5. 5

   Assemble Bellinis

   For each serving (makes about 6 servings from 1 cup purée and 1 bottle Prosecco): spoon approximately 2 tablespoons (30 ml) of peach purée into the bottom of a chilled champagne flute. Slowly pour about 5 ounces (150 ml) of chilled Prosecco into the flute at an angle to preserve bubbles, gently stirring once with a bar spoon or by swirling the flute to combine purée and sparkling wine. Adjust purée quantity to taste for a fruitier or lighter cocktail.

6. 6

   Garnish and serve

   Garnish each glass with a thin peach slice or a twist on the rim. Serve immediately while the drink is effervescent.

7. 7

   Notes and variations

   If fresh white peaches are unavailable, clingstone yellow peaches work but yield slightly more fibrous purée; strain if necessary. For a non-alcoholic version, substitute Prosecco with chilled non-alcoholic sparkling wine or soda water with a splash of white grape juice. Scale quantities proportionally for fewer or more servings.