Orchard Bellini Recipe

Cook and sweeten cherries

Place 1 cup frozen pitted black cherries and 2 tablespoons granulated sugar in a small saucepan over medium heat. Stir frequently; as the cherries thaw and release juice, bring to a gentle simmer for 3–4 minutes until cherries soften and sugar dissolves.

Blend to puree

Transfer the warm cherries and their juices to a blender or use an immersion blender in the saucepan. Add 1 teaspoon fresh lemon juice. Blend until smooth, about 20–30 seconds. If the puree is very thick, add up to 1 tablespoon hot water to reach a spoonable but pourable consistency.

Strain (optional)

For an extra-silk finish, press the blended mixture through a fine-mesh sieve into a bowl, using the back of a spoon to extract as much puree as possible. Discard skins and any solids left in the sieve or reserve for another use.

Cool and store

Allow the puree to cool to room temperature, then refrigerate until cold before assembling cocktails. The puree can be made up to 3 days ahead and stored in an airtight container.

Chill glassware and Prosecco. Place chilled champagne flute in the freezer for 5–10 minutes or fill with ice water while you prepare other elements. Keep Prosecco chilled in the refrigerator.

Spoon puree into glass. Add 2 tablespoons of the cold black cherry puree to the bottom of each chilled flute.

Top with Prosecco. Slowly pour 4 oz (about one standard flute) of chilled Prosecco down the side of the glass into the puree to minimize foam and encourage gentle mixing. Pour slowly until the glass is nearly full.

Finish and garnish. If desired, stir gently once with a bar spoon to incorporate puree and Prosecco. Garnish with a maraschino or fresh cherry on the rim or dropped into the drink.

Serve immediately. Bellinis are best enjoyed right away while effervescence is lively.