Bellini Cocktail Recipe
- White peach nectar or fresh white peaches
- Prosecco/Sparkling wine
- Sugar syrup – only if you are using fresh
In order to make a great Bellini, you should ideally use peach nectar. However, if you have fresh white peaches in your pantry, they would work too. (However, the fruit wouldn’t be sweet enough as the nectar contains corn syrup for some extra sweetness.) Peel and stone the peaches. (Stoning might be easy to do with a spoon.) Chop the flesh into pieces. This would make it easier to purée and result in fewer lumps. Blend the fruit to a smooth purée and pass it through a strainer. Refrigerate until the time of serving.
At the time of serving, mix the peach purée with half the quantity of a simple sugar syrup. If you are using nectar, even better – you don’t need to bother try
Half fill a champagne flute with peach nectar. (Use chilled glasses if possible.) If you’re using purée, use a little less since it’s a bit thicker. Slowly and carefully pour in the bubbly. Stir carefully. Serve immediately.
In Italy, where this recipe is originally from, white peaches are first marinated in wine.
Unless a cocktail is traditionally served on ice, don’t. As it melts, ice dilutes the drink, thereby spoiling your experience.