Prosecco Bellini
The Bellini was invented in Harry's Bar in Venice. It's traditionally made with white peaches.
By Chef Laura Bonicelli
Prep Time
5 min
Cook Time
10 min
Total Time
45 min
Servings
1 servings
Ingredients
Simple Syrup
- Equal amounts of sugar and water
Bellini Mix
- 2 partsparts peach puree (I use Boiron white peach puree - available on Amazon or peach nectar - available at most grocery stores.)
- 1 part simple syrup
In the glass---
- 1/3 Bellini mix
- 2/3 prosecco
Nutrition Facts
Per Serving (serves 1 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Make simple syrup: Mix equal parts of sugar and water in a saucepan. Boil, stirring to dissolve sugar. Let cook completely. Refrigerate unused syrup.
- 2
Make Bellini mix. Combine two parts of peach puree with one part of simple syrup.
- 3
Fill your Champagne flute 1/3 full with the Bellini mix. Gently pour prosecco into the glass. You want to leave the peach puree undisturbed at the bottom of the glass at this stage.
- 4
Just before serving, stir to mix the peach and prosecco well.
Chef's Notes
NOTES : This is a basic recipe. Adjust the amount of simple syrup you make and the amount of peach puree you have on hand based on how many glasses you will pour.