The Bellini is a low ABV Prosecco based drink which is perfect for the hot summer days and it’s very easy to make!
History
The Bellini has been invented by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy sometime between 1934 and 1948. Giuseppe Cipriani named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.
The drink started as a seasonal specialty at Harry’s Bar but later became popular at the bar’s New York counterpart. It became a year-round favorite after an entrepreneurial Frenchman set up a business to ship fresh white peach purรฉe to both locations.
The Bellini consists of purรฉed peaches and Prosecco – an Italian sparkling wine (Cava and Champagne can also be used, though it is said flavored French champagne does not pair well with the light, fruity flavor of the Bellini). Marinating fresh peaches in wine is an Italian tradition, however the original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow.
Due in part to the limited availability of white peaches yellow peaches or peach nectar can be substituted, especially if peaches are out of season and the flavor would be very bland. Flavoured liqueurs (peach schnapps, for example) are sometimes substituted for the peach purรฉe.
INGREDIENTS:
30 โ 60 ml (1-2 oz.) Peach puree
80 โ 100 ml (2ยพ oz.) Prosecco or other Sparkling wine
PREPARATION:
Pour the peach puree in a chilled champagne flute. Top up with the Prosecco. Gently stir and serve!