Peach Belli Recipe :- How many eateries make their name on a basic cocktail? Among them is Harry’s Bar in Venice, Italy. Simple ingredients for the Peach Bellini are white peach puree, Prosecco, and a small amount of raspberry or cherry juice for that distinctive pink hue. I’ve experimented with a lot of peach bellini recipes before settling on this one as my fave. Several contemporary Bellini recipes substitute lemon juice and sugar for the raspberry or cherry juice.
Peach Belli Recipe
However, I adore that timeless pink blush! So I just add a few fresh raspberries and omit the sugar and lemon juice. They offer the perfect amount of sweetness and colour, and pureeing them with the peaches is a breeze. The preferred sparkling wine for Peach Bellinis (as well as the Campari Spritz) is Prosecco, which is produced in the Italian regions of Veneto and Friuli Venezia Giulia. You don’t have to spend a lot of money on a fancy variety, but make sure it tastes good enough to drink by itself.
Ingredients
- 1 ripe peach peeled and diced
- 8 fresh raspberries
- 1/2 cup water
- 1 bottle chilled prosecco
Instructions
In a blender pitcher, combine the peach pieces, raspberries, and water. Blend until the mixture is completely smooth. To remove the seeds, pour the puree into a measuring pitcher and then strain it through a fine sieve. To assist the puree in passing through the sieve, you might make use of a rubber spatula.
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(Before putting together the cocktails, it is recommended to cover them and let them chill for at least an hour.) In a flute glass, pour approximately one and a half ounces of fruit puree, then add a small amount of Prosecco on top and gently mix. Repeat the process with additional Prosecco until the foam has subsided. Deliver.
Nutrition
- Calories: 72kcal
- Carbohydrates: 4g
- Protein: 1g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 10mg
- Potassium: 158mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 82IU
- Vitamin C: 2mg
- Calcium: 11mg
- Iron: 1mg
Notes
Take into consideration that foam may be a problem when preparing these cocktails. Using cold substances as a starting point is beneficial. A fruit puree should be prepared and let to chill for at least an hour before drinks are made, if at all possible. Additionally, reducing froth can be accomplished by opening your Prosecco ten to fifteen minutes before serving while keeping it in the refrigerator.
The Peach Bellini is included on the list of “official cocktails” that is maintained by the International Bartenders Association. Have a toast to that! The proportion of peach puree to Prosecco that they propose is one to two. I like my Prosecco with a little less purée, which is approximately 1 1/2 to 4 ounces of the sparkling wine. Experiment with both approaches, then fine-tune it to your liking!
