Ring In The New Year With This Peach Bellini Recipe
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The classic peach Bellini was created by Giuseppe Cipriani, a bartender at Harry’s Bar in Venice.
In 1948, this unique concoction of white peach nectar and northern Italy’s own sparkling prosecco wine was named the “Bellini” in honor of artist Giovanni Bellini.
If you spend anytime in Italy sitting at an outdoor cafe sipping a peach Bellini is quite a delightful way to spend an afternoon.
One of my favorite memories from my Italy adventure was just watching the world go by with a cocktail and a great view. My advice, go in the shoulder season when it’s easier to find a seat and the heat isn’t oppressive. Add a little nibble to enjoy while indulging in Bellinis.
The classic Bellini cocktail is a study in simplicity. It calls for just 2 ingredients: fresh white peaches and chilled prosecco wine. Over time, countless variations have emerged, including some with peach schnapps, French Champagne or raspberry liqueur.
This version of peach Bellini is close to the original, but uses fresh or frozen yellow peaches rather than white.
Peach Bellini Recipe
Simple Syrup Ingredients
A simple syrup of 1 part sugar to 1 part water can be used to provide additional sweetness, if desired.
½ cup sugar
½ cup water
Peach Bellini Ingredients
1 bottle of Prosecco or other sparkling wine, chilled
2 fresh peaches, sliced or ½ bag frozen peaches, thawed
1 tablespoon fresh lemon juice
Peach Bellini Directions
In a small saucepan, heat ½ cup sugar and ½ cup water.
Stir until sugar is completely dissolved. Remove from heat and cool.
Add peach slices and lemon juice to a food processor and blend until smooth.
Scoop 1 – 2 tablespoons of the peach puree and a drizzle of simple syrup into a chilled champagne flute.
Fill glass half way with Prosecco and stir lightly to blend before filling glasses.
Garnish with a peach slice.
More Cocktail Recipe Ideas
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Peach Bellini
This Peach Bellini is the perfect cocktail for holidays, get together or just because. A few simple ingredients makes a great cocktail.
Ingredients
- 1 bottle of Prosecco or other sparkling wine, chilled
- 2 fresh peaches, sliced or ½ bag frozen peaches, thawed
- 1 tablespoon fresh lemon juice
- ½ cup sugar
- ½ cup water
Instructions
- In a small saucepan, heat ½ cup sugar and ½ cup water.
- Stir until sugar is completely dissolved. Remove from heat and cool.
- Add peach slices and lemon juice to a food processor and blend until smooth.
- Scoop 1 – 2 tablespoons of the peach puree and a drizzle of simple syrup into a chilled champagne flute.
- Fill glass half way with Prosecco and stir lightly to blend before filling glasses.
- Garnish with a peach slice.
