Bellini
When summer peaks and ripe peaches fill farmers’ market stands and grocery stores, one of the most simple and seasonal beverages you can make is a bellini. A fragrant cocktail of (preferably white) peach purée and Prosecco, it’s said to have originated in Venice, Italy, by way of Giuseppe Cipriani of Harry’s Bar. The crisp, bubbly nature of the Prosecco is a perfect foil for the sugary sweetness of ripe peaches. Even though fresh ripe fruit is ideal, this drink also takes well to frozen peaches, just be sure to defrost them completely before making the purée. Frozen peaches can sometimes be tart or sour, so taste the purée and add sweetener if needed.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound ripe peaches or 1 (10-ounce) bag frozen peaches, thawed
- 1bottle (750 milliliters) Prosecco, chilled
- Mint, for garnishing
Instructions
Step 1
To make the peach purée, use a vegetable peeler to remove the skin, then cut the peaches open to remove the pits. (Alternatively, bring water to a boil in a large pot that will fit all of the peaches; meanwhile prepare an ice bath. When the water boils, decrease the heat so the water is at a simmer, add the peaches and blanch for about 30 seconds. Use a slotted spoon to transfer them from to the ice bath; chill for five minutes. After you remove the peaches from the bath, you can easily rub the skins off.)Step 2
Place the prepared peaches in a blender and purée until completely smooth. You should have about 1 cup purée.Step 3
To serve, add 3 to 4 tablespoons peach purée to each glass and top with chilled Prosecco; stir to combine if desired. Garnish with mint.