Peach Bellini Cocktail


This Classic Italian cocktail made with fresh peaches and Prosecco is a fizzy, vibrant delight that’s a real crowd-pleaser.

This decadent Peach Bellini Cocktail recipe made with fresh peach purée and bubbly Prosecco is perfect for any occasion, from a dinner party to a summertime get-together.

What is a peach Bellini made of?
A Peach Bellini is made of pureed, sweetened peaches and Prosecco. It’s that simple!


How to Make A Peach Bellini (a step by step guide):
Wash and peel the peaches, cut into wedges and place in a food processor.


Purée the peaches until completely broken down.  Add the sugar and mix until combined.


Bring purée to boil over medium-high heat and cook (stirring occasionally), until it reduces to measure about a cup (approximately 236ml). 


The purée can be made two or three days in advance when stored in the fridge.  Once ready to use, if it has become quite thick, just mix it with a little water.

Pour the peach purée into a champagne flute.


You will want to fill it about a third of the way.


Gently pour ice-cold Prosecco to fill the glass.


Only stir when ready to drink.


Optionally, you can finish it off by adding some peach wedges to the glass.


Serve and enjoy!


Tips For The Perfect Peach Bellini Cocktail :

If you don’t have Prosecco, Champagne, or Sparkling wine can be used too.
Prosecco often costs less than Champagne, so making a true Bellini also saves you some money too!

Be sure to pour and stir gently so as not to lose the fizz.

Use store-bought peach juice or nectar in place of the peach purée in a pinch.

Storing your purée: The peach purée should be good in the refrigerator for a good 2-3 days.

To make the purée last longer, add a splash of lemon juice to act as a preservative. This will make it last for up to a week in an airtight container.


Variations:

Want an alcohol-free version? Use sparkling water with a splash of lemon juice or your favorite flavored variety.
Add an extra bit of color and sweetness with a splash of grenadine.
Make a frozen Bellini: Freeze the purée in an ice cube tray, and then add to a blender with a little peach juice to blend and use it in place of the peach purée in the recipe.


Check out these wonderful Champagne Glasses Perfect for this Cocktail!


 




Here is the full recipe:

Ingredients

6 peaches
¼ cup of sugar
Prosecco

Method

For the peach purée:
Wash and peel the peaches, cut into wedges and place in a food processor. Purée until completely broken down. Add the sugar and mix again until blended.
Bring purée to boil over medium-high heat and cook (stirring occasionally), until it reduces to measure about a cup (approximately 236ml).

For the Bellini cocktails:
Pour the peach purée into a champagne flute (fill it about a third of the way). Gently pour ice-cold Prosecco to fill the glass.
Only stir when ready to drink.
Optional: Finish it off by adding some peach wedges to the glass.

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