First invented in Harry’s Bar in Italy in 1948, the Bellini was the result of one bartender’s love for Italian White Peaches. This bartender who goes by the name of Giuseppe Cipriani spent months trying to find the perfect combination to do justice to his favorite fruit before finding out less is more when he discovered the perfect combination.
The recipe for Bellini is simply:
- 1 ounce of white peach puree
- 5 ounces of chilled prosecco
Simply add the peach puree to a prosecco glass before adding the prosecco.
Other types of sparkling wine are commonly used as prosecco replacements. Don’t use French Champagne for your Bellini – it’s richness of flavor is not a good match for such a fruity cocktail.
White Peach Puree for Bellini
The recipe calls for the puree of fresh, ripe white peaches but depending on where you live white peaches might be very hard to come by. As a result some people have made the drink by substituting the white peach puree with Peach Schnapps. While still tasty, the only true way to make Belini is to use white peach puree.
If you feel like experimenting, there are tons of variations you can try. Just replace the white peach puree with whatever fruit puree or juice you feel like, for example:
- Strawberry puree
- Fresh orange juice
- Fresh grapefruit juice
- Fresh lemon juice