Moscato Peach “bellini Style”, Italia Recipe

Time25m

Serves6

Make Moscato Peach “bellini Style”, Italia Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Peel and pit peaches
If using fresh peaches, bring a pot of water to a gentle boil. Score an X on the bottom of each peach and blanch for 30–45 seconds, then transfer to an ice bath. Slip off skins, halve and pit the peaches. If using very ripe peaches, you may leave skins on for more flavor and color.
2
Blend
Chop the peeled and pitted peaches and place them in a blender or food processor. Add 1 tablespoon granulated sugar, 1 teaspoon fresh lemon juice, and up to 2 tablespoons cold water to help the blades. Blend until completely smooth for about 30–45 seconds. Taste and add up to 1/2 tablespoon more sugar if peaches are not very sweet.
3
Strain (optional)
For an ultra-smooth Bellini, pass the purée through a fine-mesh sieve into a bowl using the back of a spoon. This removes any fibrous bits. You should end up with about 1 to 1 1/4 cups of smooth purée.
4
Chill
Cover and refrigerate the purée for at least 15 minutes so it is cold before assembling the cocktails. You can also freeze 1/2 cup portions into an ice cube tray and freeze for a slushy variation.

5
Prepare glassware
Chill 6 Champagne flutes or tulip glasses in the refrigerator for 10–15 minutes or place them in the freezer for 5 minutes to keep the drink cold and preserve bubbles.
6
Portion peach purée
Place about 2 tablespoons (approx. 30 ml) of chilled peach purée into the bottom of each flute. For a fruitier drink, use up to 3 tablespoons per glass.
7
Top with Moscato
Slowly pour chilled Moscato d'Asti down the side of the glass to preserve effervescence, dividing evenly among the 6 glasses (about 125 ml per glass). Pouring slowly and at an angle helps prevent foaming over.
8
Adjust sweetness and texture (optional)
Taste one glass and, if desired, stir gently once with a bar spoon to integrate purée and wine. If you prefer a slushier texture, add 1 frozen peach purée cube or 1–2 ice cubes to each glass and briefly stir; this will slightly dilute the wine.
9
Garnish and serve
Garnish each glass with a thin peach slice on the rim and an optional mint leaf. Serve immediately while the Moscato is lively and bubbly.