Bellini Recipe

Bellini Cocktail

1. 1

   Make peach purée

   Place the chopped ripe white peaches in a blender or food processor. Add the granulated sugar and the fresh lemon juice. If your peaches are extremely sweet and juicy, omit or reduce the sugar. Blend on high in 1–2 second pulses until the mixture is completely smooth but not warm — about 10–15 seconds. If the blender jar is cold, the purée will stay bright; you can add 2–3 ice cubes and pulse once or twice to cool if desired, then discard the melted ice so the purée is not diluted.

2. 2

   Adjust and strain (optional)

   Taste the purée and adjust sweetness or acidity: add up to 1/2 tsp more sugar or a few drops more lemon juice as needed. For an extra-silky, bubble-free Bellini, pour the purée through a fine-mesh sieve into a small pitcher, pressing gently on solids with a spoon and discarding any skins or coarse bits. The yield should be about 3/4 to 1 cup of purée.

3. 3

   Chill glassware

   Chill two champagne flutes briefly in the fridge or freezer (5–10 minutes) or fill them with ice water while you prepare the purée, then discard the ice water before assembling.

4. 4

   Assemble the Bellinis

   Pour about 60–75 ml (1/4 cup to 1/3 cup) of peach purée into each chilled flute. If using peach liqueur, add 7–8 ml (about 1/4 oz) to each glass now and gently swirl to combine with the purée.

5. 5

   Top with Prosecco

   Hold the flute at a slight angle and slowly pour about 125 ml (4.2 fl oz) of very cold Prosecco into each glass to avoid excessive foaming. Pour gently down the side of the glass and let the bubbles lift and incorporate the purée. If foam rises too much, pause and wait for it to settle before finishing pouring.

6. 6

   Finish and serve

   Give the drink one gentle stir with a bar spoon or long spoon (one turn) to integrate the purée and wine without flattening the bubbles. Garnish each flute with a thin peach slice or a small lemon twist on the rim. Serve immediately while cold and effervescent.

7. 7

   Notes and scaling

   This recipe is for 2 servings using about 1 cup purée and 250 ml Prosecco. To make a larger batch, prepare more purée and keep it chilled; combine with Prosecco just before serving to preserve the bubbles. If fresh white peaches are unavailable, use very ripe yellow peaches (flavor will be slightly different) or high-quality peach nectar — reduce added sugar accordingly.