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Ingredients
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White Peach Purée
Cocktail
Garnish
Method
White Peach Purée
- 1
Prepare the peach
If the peach skin is delicate, simply peel with a small paring knife. For a faster peel, score a shallow X in the peach bottom and blanch in boiling water for 15–20 seconds, then shock in ice water and slip off the skin. Halve and pit the peach, then roughly chop the flesh.
- 2
Combine and sweeten
Place the chopped peach flesh, 1 tablespoon granulated sugar, 1 teaspoon fresh lemon juice and 1 tablespoon cold water in a blender or small food processor. The lemon brightens flavor and prevents browning.
- 3
Blend to a smooth purée
Blend until completely smooth, about 20–30 seconds. Check consistency — add up to 1 more tablespoon cold water if too thick for easy pouring.
- 4
Optional: strain for silkiness
For a silky Bellini (restaurant style), press the purée through a fine-mesh sieve into a bowl using the back of a spoon or a spatula. Discard solids. Chill the purée briefly (5–10 minutes) if not using immediately.
Cocktail
- 5
Chill glassware
Chill a Champagne flute (or coupe) in the freezer for a few minutes or fill with ice water while you prepare the purée, then empty before building the drink.
- 6
Measure purée
Pour 45 ml (about 1.5 oz) of the prepared white peach purée into the bottom of the chilled flute.
- 7
Add elderflower (optional)
If using, add 7.5 ml elderflower liqueur to the purée for floral complexity. This is optional; omit for a lower-calorie, simpler Bellini.
- 8
Top with Prosecco
Slowly pour 120 ml chilled Prosecco down the side of the flute or over the back of a spoon to preserve bubbles, pouring until the glass is nearly full. Pour gently to integrate the purée without excessive foaming.
- 9
Combine gently
Give the drink one or two gentle turns with a bar spoon (do not vigorously stir) to incorporate purée and sparkling wine into a smooth, lightly frothy Bellini.
- 10
Taste and adjust
Taste quickly — if the drink needs brightening, add a tiny pinch of lemon juice; if it needs sweetness, add a few drops of simple syrup and gently mix.
Garnish
- 11
Finish and present
Garnish the flute with a thin peach slice on the rim and a gently slapped mint sprig tucked into the drink or clipped to the rim. Serve immediately while bubbles are lively.
