The Bellini is a classic Italian cocktail that is light, refreshing, and perfect for brunch or celebratory occasions. Originating in Venice, it combines sweet, ripe peach purée with crisp Prosecco, creating a sparkling, fruity delight.
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Champagne flute or coupe glass
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Blender or food processor
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Fine mesh sieve
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Bar spoon
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Prepare the Peach Purée:
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Peel and pit ripe white peaches.
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Cut the peaches into chunks and place them in a blender or food processor.
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Blend until smooth.
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Pass the purée through a fine mesh sieve to remove any pulp and achieve a silky consistency.
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Chill the purée in the refrigerator for at least 30 minutes for optimal temperature.
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Prepare the Glass:
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Chill the champagne flute or coupe glass in the freezer for a few minutes.
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Assemble the Bellini:
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Pour 2 oz of the chilled peach purée into the bottom of the glass.
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Slowly top up with 4 oz of Prosecco, pouring down the side of the glass to maintain the bubbles.
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Gently stir with a bar spoon to combine.
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Garnish and Serve:
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Garnish with a fresh peach slice on the rim of the glass or a sprig of mint for a pop of color.
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Serve immediately while the cocktail is still cold and bubbly.
-
-
Serve immediately to preserve the effervescence of the Prosecco.
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Traditionally, the Bellini is served in a tall, slender champagne flute to highlight its sparkling presentation.
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Appetizers: Prosciutto-wrapped melon, smoked salmon crostini, or bruschetta.
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Main Course: Eggs Benedict, lobster salad, or creamy ricotta and spinach ravioli.
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Dessert: Lemon sorbet, almond biscotti, or peach tart.
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Peach Purée Substitute: If fresh peaches are not in season, use high-quality canned or frozen peaches. Ensure they are unsweetened and fully defrosted before puréeing.
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Frozen Bellini: Use frozen peach purée and blend with Prosecco for a slushy, summer-friendly version.
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Raspberry Bellini: Swap peach purée for raspberry purée for a tart, vibrant twist.
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Classic Bellini: The original Bellini was made using white peaches. Opt for white peaches for a more authentic and subtly floral flavor.
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Non-Alcoholic Bellini: Substitute Prosecco with sparkling apple cider, ginger ale, or a non-alcoholic sparkling wine.
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The Bellini was invented in the 1940s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.
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The drink was named after the 15th-century Italian artist Giovanni Bellini, whose paintings often featured the same soft pink hue as the cocktail.
Ingredients
Directions
-
Champagne flute or coupe glass
-
Blender or food processor
-
Fine mesh sieve
-
Bar spoon
-
Prepare the Peach Purée:
-
Peel and pit ripe white peaches.
-
Cut the peaches into chunks and place them in a blender or food processor.
-
Blend until smooth.
-
Pass the purée through a fine mesh sieve to remove any pulp and achieve a silky consistency.
-
Chill the purée in the refrigerator for at least 30 minutes for optimal temperature.
-
-
Prepare the Glass:
-
Chill the champagne flute or coupe glass in the freezer for a few minutes.
-
-
Assemble the Bellini:
-
Pour 2 oz of the chilled peach purée into the bottom of the glass.
-
Slowly top up with 4 oz of Prosecco, pouring down the side of the glass to maintain the bubbles.
-
Gently stir with a bar spoon to combine.
-
-
Garnish and Serve:
-
Garnish with a fresh peach slice on the rim of the glass or a sprig of mint for a pop of color.
-
Serve immediately while the cocktail is still cold and bubbly.
-
-
Serve immediately to preserve the effervescence of the Prosecco.
-
Traditionally, the Bellini is served in a tall, slender champagne flute to highlight its sparkling presentation.
-
Appetizers: Prosciutto-wrapped melon, smoked salmon crostini, or bruschetta.
-
Main Course: Eggs Benedict, lobster salad, or creamy ricotta and spinach ravioli.
-
Dessert: Lemon sorbet, almond biscotti, or peach tart.
-
Peach Purée Substitute: If fresh peaches are not in season, use high-quality canned or frozen peaches. Ensure they are unsweetened and fully defrosted before puréeing.
-
Frozen Bellini: Use frozen peach purée and blend with Prosecco for a slushy, summer-friendly version.
-
Raspberry Bellini: Swap peach purée for raspberry purée for a tart, vibrant twist.
-
Classic Bellini: The original Bellini was made using white peaches. Opt for white peaches for a more authentic and subtly floral flavor.
-
Non-Alcoholic Bellini: Substitute Prosecco with sparkling apple cider, ginger ale, or a non-alcoholic sparkling wine.
-
The Bellini was invented in the 1940s by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.
-
The drink was named after the 15th-century Italian artist Giovanni Bellini, whose paintings often featured the same soft pink hue as the cocktail.