Name: Bellini with Peach Puree
Prep time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium Ripe White Peaches; 1 bottle Chilled Prosecco; 1 tsp Lemon Juice; 1 tsp Simple Syrup (optional); 4 pieces Fresh Raspberries (optional for color)

"Transport yourself to Harry's Bar in Venice with this elegant cocktail featuring velvety white peach puree and crisp, sparkling Prosecco. It's the ultimate refreshing drink for a sophisticated brunch or a warm summer afternoon, offering a perfect balance of floral fruitiness and dry bubbles."

Ingredients

Qty	Item
4 medium 500 g	Ripe White Peaches
1 bottle 750 ml	Chilled Prosecco
1 tsp 5 ml	Lemon Juice
1 tsp 5 ml	Simple Syrup (optional)
4 pieces 10 g	Fresh Raspberries (optional for color)

How to Make Bellini with Peach Puree

Wash, peel, and pit the ripe white peaches. If the skins are difficult to remove, blanch them in boiling water for 30 seconds, then shock in ice water.

Place the peach slices into a blender or food processor. Add the lemon juice and a splash of simple syrup if the peaches are not naturally sweet enough. Blend until completely smooth.

For an extra-fine texture, press the peach puree through a fine-mesh sieve into a bowl. Cover and chill in the refrigerator for at least 30 minutes until ice cold.

To serve, pour approximately 2 tablespoons of the chilled peach puree into the bottom of each champagne flute.

Slowly pour the chilled Prosecco into the flute. Use a long spoon to stir very gently, lifting the puree from the bottom to incorporate it without losing the carbonation.

Serve immediately, garnished with a peach slice or a single raspberry if desired.

·
White peaches are traditional and provide the most authentic floral flavor compared to yellow peaches.
·
Ensure both the peach puree and the Prosecco are thoroughly chilled to prevent the drink from foaming over and to keep it refreshing.
·
If you want the signature pink hue often seen in Venice, add one or two fresh raspberries to the blender when pureeing the peaches.
·
Always pour the Prosecco slowly; the fruit solids in the puree cause the wine to fizz up more rapidly than usual.

Frequently Asked Questions

Can I use canned peaches?

Fresh peaches are highly recommended for the best flavor, but you can use high-quality canned peaches in natural juice if fresh are out of season. Avoid peaches in heavy syrup.

What is the difference between a Bellini and a Mimosa?

A Bellini uses peach puree and Prosecco, while a Mimosa uses orange juice and typically Champagne.

Can I make the puree in advance?

Yes, you can make the peach puree up to 24 hours in advance. Keep it tightly sealed in the refrigerator to prevent oxidation.

Do I have to use Prosecco?

Prosecco is traditional for an Italian Bellini, but any dry sparkling wine like Cava or a Brut Champagne will work beautifully.

Video Tutorials

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