With fragrant white peach and chilled Prosecco, the Bellini is arguably the most famous cocktail in Venice. Learn how to make it with the original recipe from inventor Giuseppe Cipriani, founder of our iconic Hotel Cipriani.
Ingredients
500g of ripe white peaches, peeled and cut into segments
250ml cold water
20ml lemon juice
1-2 tbsp sugar (depending on the ripeness of the peaches)
120ml Prosecco, chilled
Instructions
1.
Chill a flûte glass in a fridge for 20-30 minutes.
2.
Make a white peach purée by soaking the peeled and chopped white peaches, peeled in a container with water and lemon juice for 10 minutes – the lemon juice will help prevent oxidation.
3.
Remove only the peaches with a slotted spoon and add them to a blender and blitz until smooth. Add the sugar to taste if necessary, depending on the peaches.
4.
Add 2 tablespoons of the peach purée into the chilled flûte glass and top it off with the prosecco.
5.
Finish off the Bellini by swirling gently with a bar spoon before serving.
