Take a trip to Venice, Italy at your next brunch with this bubbly prosecco bellini recipe. These specialty champagne drinks are a delicious Italian tradition combining a mixture of peach puree or nectar with sparkling wine for a lightly sweetened cocktail. The attractive pink glow of bellini’s comes from complementing the drink with muddled raspberries or cherries. Treat yourself to this fun and fancy cocktail this weekend.
Yields: 2 Servings
For the peach purée:
- ½ to ¾ lb. ripe peaches (preferably white peaches if you can find)
- ½ cup cold water
- ¼ cup fresh lemon juice
- 2 tsp. sugar
- 6 fresh raspberries for color
For the Drinks:
- Make Sparkling Wine with Bonne O
- It requires a chilled bottle of dry white wine, one carbonator and some cold water. Fill half the bottle with chilled, dry white wine and top up the bottle to the very top with cold water.
- Fill the flavor chamber with cold water and place a carbonator in the carbonation chamber. Close the system and push the button.
- Peel, pit and slice peaches into large bowl. In separate bowl, mix together the cold water and the lemon juice.
- Pour cold water mixture over peaches and cover with plastic wrap. Allow peaches to macerate in the lemon water for at least 10 minutes and up to 6 hours.
- Drain the peaches, reserving 2 to 3 tablespoons of the liquid. In a food processor or blender, purée the peaches with the sugar, reserved liquid and fresh raspberries. Use more sugar if peaches are tart. Transfer mixture to a jar or bottle and chill thoroughly.
- Pour cold peach purée into a pitcher. Add one bottle of chilled Prosecco sparkling wine and stir gently. Pour into glasses and drink at once.
- To make a raspberry bellini, replace peaches with 1 1/3 cup fresh raspberries.
For nontraditional bellini, what flavor of fruit would you like to try?