Kitchen Recipe Collection
Italian Bellini
A delicate, elegant Venetian cocktail made exclusively with fresh white peach purée and sparkling Prosecco.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- fresh white peaches
- Prosecco (chilled)
- a drop of raspberry juice or cherry juice (optional, for color)
Equipment
- Blender or food processor
- Fine mesh sieve
- Champagne flute
Instructions
- 1
Select Peaches
You MUST use ripe, fresh white peaches. Yellow peaches will not yield the correct flavor or color.
- 2
Peel Peaches
Blanch the peaches briefly in boiling water, then plunge into ice water to easily slip off the skins.
- 3
Pit and Chop
Remove the pits and roughly chop the peach flesh.
- 4
Purée
Blend the peach flesh until completely smooth. Do not add sugar unless the peaches are very tart.
- 5
Strain
For a refined texture, push the purée through a fine mesh sieve. (Traditionalists at Harry's Bar do not strain it).
- 6
Adjust Color
If the purée is too pale, add a single drop of raspberry or cherry juice to achieve a faint pink hue.
- 7
Chill Purée
Chill the peach purée in the refrigerator until ice cold.
- 8
Prepare Glass
Take a chilled champagne flute.
- 9
The Ratio
Pour 1 part (about 1.5 oz) of cold peach purée into the flute.
- 10
Add Prosecco
Slowly top with 2 parts (about 3 oz) of cold Prosecco. Stir very gently so it doesn't foam over, and serve.
Cooking Tips
- Everything must be ice cold. Never add ice cubes to the glass, as it will water down the delicate flavors.
- Pour the Prosecco slowly; the peach purée causes rapid foaming.
Variations
- Rossini: Using strawberry purée instead of peach.
- Puccini: Using mandarin orange juice.
Chef's Notes & Storage
- Invented by Giuseppe Cipriani at Harry's Bar in Venice in 1948. Named because its pink color reminded him of a toga in a painting by Giovanni Bellini.
Nutrition Estimate
120 calories · 0g protein · 10g carbs · 0g fat · 1g fiber per serving
