Bellini is a classic cocktail consisting of peach juice and champagne, and it was invented in Venice… no, not California… Italy. It's a very refreshing drink, and Lynne will show you how to make it.
Lynne had her first taste of a Bellini on her own personal trip to Venice, Italy. It's believed the drink was created there in 1948 at Harry's Bar, a place frequented by Ernest Hemingway.
It's a fresh peach purée and Prosecco sparkling wine are served ice cold in this smooth and festive cocktail. This refreshing beverage goes down pretty easy, so close your eyes, sip slowly and imagine yourself on the banks of the Grand Canal.
* 8 ripe, juicy peaches, peeled, puréed & chilled
* ¼ cup cup simple syrup (equal parts sugar dissolved in hot water), chilled
* 1 bottle Prosecco (Italian sparkling wine), chilled
* 4 champagne flutes
1. Have 1 bottle of Prosecco chilling in the refrigerator
2. Remove skins from peaches (very ripe peaches should peel easily by taking a section of the skin with a paring knife and peeling the skin downward)
3. Cube peaches (removing and discarding pits), place in a blender and purée until smooth. If desired, pass through strainer to remove bits, or leave as-is for texture
4. Place purée in a bowl and refrigerate until very cold
5. To make simple syrup, stir sugar into hot water to dissolve. Chill until very cold
6. Combine purée and ¼ cup simple syrup and ladle a scant ¼ -? cup of mixture into champagne flutes. Top with Prosecco (These proportions can be adjusted to your liking)
Note: If peaches are not yet at the peak of ripeness when purchased, place in a paper bag for 2-3 days to speed the ripening process