Bellini

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

Nutrition per serving

Notes

• •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.

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