10 Aug 2007
Created in 1948 by Harry Cipriani at Harry's Bar in Venice, Italy, this sophisticated drink was named for the 15th-century Venetian artist Jacopo Bellini, a painter Cipriani much admired. Apparently, the wonderful faint pink hue of the Bellini reminded him of a similar shade in one of the artist's paintings. The components are fairly simple but when combined, they make an intricate, stylish drink. If white peaches are out of season, don't hesitate to make this with yellow onesthe drink won't be quite the same in color, but it will retain its marvelous balance and flavor. You can also use frozen peach puree in place of the fresh peach (if you do, omit the lemon juice and simple syrup).
|Ripe white peach||1 , cut into 1-inch cubes (pitted but not peeled)|
|Fresh lemon juice||1 Teaspoon|
|Simple syrup||1 Teaspoon|
|Prosecco/Champagne||2 Cup (32 tbs) (sparkling wine or nonalcoholic sparkling wine)|
In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well. Divide the peach puree among 4 chilled Champagne flutes. Gently pour in the sparkling wine. Stir gently to combine. Serves 4.
Course:Wine And Drink
Preparation Time:5 Minutes
Bellini Recipe, Bellini