Peach bellini

1 minute


Peach purée

  • 3 white peaches, ripe, peeled and quartered
  • stock syrup, as needed

To assemble the Bellini

  • 400ml of Prosecco, dry, chilled


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
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
When ready, divide the peach purée between the chilled glasses, top with Prosecco and stir gently until combined. Serve right away