Bellini
Venice’s famous aperitivo from Harry’s Bar: silky white peach purée topped with ice-cold Prosecco.
Contains alcohol. For adults of legal drinking age; please drink responsibly.
Ingredients
- 3 ripe white peaches (or yellow)
- 1 tsp lemon juice
- 1 tsp Sugar (optional)
- 750 ml bottle of Prosecco, well chilled
Method
- Peel and stone the peaches, then blend them with the lemon juice until completely smooth. Add the sugar if they aren’t very sweet, and push the purée through a sieve.
- Chill the purée for 30 min, along with your glasses.
- Spoon about 2 tbsp of purée into each flute, then top up slowly with Prosecco, tilting the glass so it doesn’t foam over.
- Give it one gentle stir and serve straight away.
Tips
- To peel peaches easily, dip them in boiling water for 30 seconds, then cold water; the skins slip off.
- Out of season, use good bottled peach purée or nectar.
Sources
Written in our own words after cross-checking these recipes:
Open Bellini in Nouns Cooking