The Bellini is a rich blend of peach purée and Prosecco, a sparkling, dry Italian wine. Named for the Venetian painter Giovanni Bellini, the Bellini was created at Harry’s Bar in Venice in 1948 by owner Giuseppe Cipriani. This classic, refreshing drink was served only in the summer months, when white peaches were available. The juice and pulp of the peaches were extracted through a sieve and blended with Prosecco. The rosy-colored elixir became a year-round drink once frozen peach purée became available.
What to buy: Frozen peach purée is difficult to find, so you may be limited to savoring a Bellini during the summer months, when fresh peaches are at their finest. Despite what others tell you, only use white peaches for a Bellini, or the color and taste will be off.
- 3 parts Prosecco
- 1 part fresh or frozen and thawed white Peach Purée
- Combine Prosecco and Peach Purée in a well-chilled highball glass or champagne flute.
Tiziano: Substitute good white grape juice for the Peach Purée.
Rossini: Substitute strawberry purée for the Peach Purée.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.
Copyright Quirk Books