Bellini

Bellini is a light, elegant cocktail with the perfume of ripe white peach and the lively sparkle of chilled Prosecco. When properly made, it is silky, softly fruity, and refreshing rather than overly sweet.

Nutrition · per serving

93kcal

0.5gProtein

7.4gCarbs

0.1gFat

1.1gFiber

2 servings

Ingredients

4 items

Purea di pesca

ripe white peach, peeled and chopped180 g

fresh lemon juice5 ml

Per il cocktail

chilled Prosecco180 ml

ice cubes100 g

Tips

•Use very ripe white peaches for the authentic floral sweetness; yellow peaches are less traditional and more assertive in flavour.
•If the peach is not sweet enough, you may add 5-10 ml simple syrup to the purée, though the classic version relies on ripe fruit rather than added sugar.
•Both the purée and the Prosecco should be thoroughly chilled before mixing for the best texture and least foaming.
•A dry or extra-dry Prosecco works best; overly sweet sparkling wine can make the drink cloying.

Steps

1
Chill 2 flute or small wine glasses if possible. Peel and chop the white peach; the riper and more fragrant it is, the better the Bellini will taste. Add the peach and lemon juice to a blender and blend until completely smooth. For an extra-silky classic texture, push the purée through a fine sieve.
180 g ripe white peach, peeled and chopped5 ml fresh lemon juice
2
Put the ice cubes into a shaker or mixing jug, add the peach purée, and stir or shake briefly just to chill it well without watering it down too much.
100 g ice cubes
3
Divide about 60 g of chilled peach purée between the 2 glasses. Slowly top each glass with chilled Prosecco, pouring in stages and gently stirring once or twice so the fruit and wine combine evenly. Pour slowly to control the foam.
180 ml chilled Prosecco
4
Serve immediately while cold and lightly frothy. Discard the ice left in the shaker or jug; it is only for chilling, not for serving in the glass.

Origin & History

The Bellini was created in the 1940s at Harry's Bar in Venice by Giuseppe Cipriani. It became famous for its delicate mix of white peach purée and sparkling wine, and was named after the Venetian painter Giovanni Bellini because its soft pink hue reminded Cipriani of a color in one of Bellini's paintings.

italian cocktail prosecco peach vegan classic no-cook

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Steps

Chill 2 flute or small wine glasses if possible. Peel and chop the white peach; the riper and more fragrant it is, the better the Bellini will taste. Add the peach and lemon juice to a blender and blend until completely smooth. For an extra-silky classic texture, push the purée through a fine sieve.

180 g ripe white peach, peeled and chopped5 ml fresh lemon juice

Put the ice cubes into a shaker or mixing jug, add the peach purée, and stir or shake briefly just to chill it well without watering it down too much.

100 g ice cubes

Divide about 60 g of chilled peach purée between the 2 glasses. Slowly top each glass with chilled Prosecco, pouring in stages and gently stirring once or twice so the fruit and wine combine evenly. Pour slowly to control the foam.

180 ml chilled Prosecco

Serve immediately while cold and lightly frothy. Discard the ice left in the shaker or jug; it is only for chilling, not for serving in the glass.

Origin & History