Peach bellini
Valeria Necchio recreates a classic peach Bellini recipe, using beautifully ripe white peaches for the perfect base for the dry Prosecco. This classic Prosecco cocktail is hard to beat on a hot day, so it's worth whipping up a bigger batch of the purée to keep in the freezer ready for summer parties.
Ingredients
Peach purée
- 3 white peaches, ripe, peeled and quartered
- stock syrup, as needed
To assemble the Bellini
- 400ml of Prosecco, dry, chilled
Method
1
Pass the peach slices through a food mill to obtain a smooth purée. Alternatively, blitz the pulp in a food processor and strain through a fine mesh sieve
2
Sweeten the purée with simple syrup to taste (the exact amount will depend on your liking and the sweetness of the fruits). Refrigerate until very cold, for about 2 hours. Set four Champagne glasses in the fridge to chill, too
3
When ready, divide the peach purée between the chilled glasses, top with Prosecco and stir gently until combined. Serve right away
Discover more:
Go to Comments
Peach bellini
