As you might guess from the name, the Bellini is an Italian classic. The original recipe came from Venice and was simply two parts Prosecco (Italian sparkling wine) to one part white peach puree with a touch of raspberry or cherry juice, which gave the drink a unique translucent pink hue. Since then, the recipe has developed a number of variations, largely because white peaches weren’t available everywhere at all times.
- 1 tablespoon white peach puree
- Fill with Prosecco
The classic Bellini recipe is very simple. Just put one tablespoon of white peach puree into the bottom of a chilled flute glass. Now fill the glass slowly with Prosecco or champagne so it stirs up the puree.
For a non-alcoholic treat, use non-alcoholic sparking wine in place of the champagne.
Bellini for 2 (without fresh fruit)
If you haven’t got access to peaches and raspberries to puree, here’s a version of the drink that uses all bottled and canned ingredients. Remember: this one will pack a much bigger alcohol wallop than the traditional version.
- 2 ounces of peach nectar
- 1 ounce peach schnapps
- 1 teaspoon lemon juice
- 3 ounces of chilled Prosecco
Mix everything but the champagne together in a chilled flute glass. Add the champagne, stir and serve for two.