I mean, I never need an excuse to drink Prosecco but if you do, surely celebrating peach season with these delicious classic peach Bellinis is a good enough excuse?
The Bellini was invented in Harry’s Bar in Venice (which also invented carpaccio, sounds like a pretty awesome place to me!) in the 1930s. Traditionally made with white peaches it works equally well with yellow peaches (which I have done here) or even other fruit. What must be consistent is that you should use Prosecco, no getting fancy here with Champagne, this is an Italian drink and the Italians drink Prosecco.
However, if you want to be a little fancy and serve with the peach purée and Prosecco separated like this, take a teaspoon and hold with the back of the spoon facing up just above the purée. Slowly pour the Prosecco on to the back of the spoon and it will stop it mixing with the purée. Serve with cocktail stirrers so your guests can mix it together before drinking.
The Bellini is one of the simplest cocktails to make so I keep it simple by leaving the skins on the peaches then straining through a sieve after they are pureed. It may mean you get little flecks of peach skin but it all adds to your recommended intake of fibre so all good! If you are a perfectionist you may want to skin the peaches before peeling.
These Bellinis are the perfect pre dinner drink or enjoy during dinner with my cod wrapped Parma ham with grilled peaches, mint and basil.
- 3 ripe peaches
- 1 bottle of chilled Prosecco
- Mint to garnish (optional)
- De-stone the peaches and roughly chop. Add to the base of an immersion blender or s blender and purée until smooth. Strain through a fine, mesh strainer to remove the bits of skin.
- Place some of the purée into a tall glass and top with chilled Prosecco. Garnish with a sprig of mint.