Today an elegant Bellini cocktail, made of peach puree and Prosecco. A delicious cocktail recipe for the Italian buffet.
And now the recipe for today adapted from the book What's a hostess to do of Susan Spungen: an elegant Bellini, made of peach puree and Italian prosecco. Delicious as a drink when you welcome your guests on a warm and sunny day. You imagine yourself immediately in Italy.
💭 Top tips
- A real bellini is made of white peach puree. According to the experts, white peaches got the best flavor of all the peaches, but there is a downside. They can not stand transportation. In the Netherlands, it's not easy to buy when you are a customer. If you still want to make a bellini, use fresh peaches when in season (and not the canned peaches in syrup).
- By mixing 1 tablespoon lemon juice into the pureed peaches they do not tarnish and they remain to look beautiful. Store in the refrigerator and use it the same day.
- Its peach season is over, but you would like a nice cocktail at your buffet, make a Mimosa, where you replace the peach puree with orange juice.
Preparation and storage
- In the morning you can blanch the peaches. Therefor remove the skins and puree the peaches with the lemon juice. Keep the puree in a sealed container in the refrigerator until use.
- A Bellini needs to be served fresh. You can't store it in the refrigerator or in the freezer.
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Bellini Cocktail
Today an elegant Bellini cocktail, made of peach puree and Prosecco. A delicious cocktail recipe for the Italian buffet.
Ingredients
- 2 peaches
- 1 teaspoon lemon juice
- 500 ml Prosecco wine
- crushed ice
Notes
- A real bellini is made of white peach puree. According to the experts, white peaches got the best flavor of all the peaches, but there is a downside. They can not stand transportation. In the Netherlands, it's not easy to buy when you are a customer. If you still want to make a bellini, use fresh peaches when in season (and not the canned peaches in syrup).
- By mixing 1 tablespoon lemon juice into the pureed peaches they do not tarnish and they remain to look beautiful. Store in the refrigerator and use it the same day.
- Its peach season is over, but you would like a nice cocktail at your buffet, make a Mimosa, where you replace the peach puree with orange juice.
Instructions
- Bring a pan with water to a boil.
- Make a bowl with water and some crushed ice (ice water).
- Cut with a sharp knife a cross into the bottom of each peach.
- Put the peaches in the boiling water for 10 seconds.
- Take them both out with the skimmer and put them in the bowl with ice water.
- The skin will be loose by now and you can release it easily.
- Quarter each peach and remove the core.
- Put the peaches with the lemon juice in the blender and puree until it's smooth.
- Keep in the refrigerator until use.
- Fill each champagne glass with peach puree.
- Fill the rest of the glass with some prosecco.
Nutrition
Calories: 91kcalCarbohydrates: 9gProtein: 1gSodium: 9mgPotassium: 253mgFiber: 1gSugar: 8gVitamin A: 245IUVitamin C: 5mgCalcium: 16mgIron: 1mg
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