Bellini

Bellini

By
From
The Margaret Fulton Cookbook
Makes
1 drink
Photographer
Geoff Lung

An adaptation of the legendary Bellini, from Harry’s Bar in Venice. To be authentic it is made with a white peach purée, sometimes with a little sugar syrup added, and mixed with prosecco, an Italian version of Champagne. If you have access to peach sorbet, or any other fruit sorbet for that matter, such as strawberry or raspberry, try in place of the purée. It won’t be the true Bellini, but it will be popular.

Ingredients

Quantity Ingredient
2 tablespoons pureed fresh peach
1 teaspoon peach schnapps, (optional)
1/2 teaspoon lemon juice
chilled prosecco, champagne or sparkling white wine

Method

  1. Place the peach purée, schnapps and lemon juice in a chilled, tall glass. Fill almost to the top with the chilled prosecco or Champagne and stir.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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