Peach bellini

Peach bellini

By
From
The 12 Days of Christmas
Makes
1
Photographer
Mark Roper

You would think little could improve on Champagne, but sometimes we just fancy a twist on this classic. The legendary bellini from Harry’s Bar in Venice was given its name in 1948 to honour the fifteenth century artist Giovanni Bellini, whose work was in exposition in Venice at the time. The authentic mixture is made with a white peach purée, sometimes with a little sugar syrup added, mixed with Prosecco, an Italian version of Champagne.

Ingredients

Quantity Ingredient
2 tablespoons puréed fresh peach
1 teaspoon peach schnapps
1/2 teaspoon lemon juice
chilled champagne or prosecco

Method

  1. Pour the peach purée, schnapps and lemon juice into a champagne flute. Fill almost to the top with the chilled Champagne or Prosecco and stir.

Tip

  • Champagne can be served at the beginning and throughout the meal, but don’t serve a dry Champagne with desserts, as it makes them taste sour. However, dry Champagne does go well with cheese and fruit.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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