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Bellini

paflynn's picture
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).
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Wine And Drink
Drink: 
Cocktail
Interest: 
Quick
Preparation Time: 
5 Minutes
Servings: 
4
Subtitle: 
Bellini

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Average: 3.2 (5 votes)

5 Comments

shantihhh's picture
WOW! I have had a Belini at Harry's bar in Venice and also in Firenze/Florence along the river. YUM!
paflynn's picture
Glad ya like!!! Yummm!!! Phil
CookingMyWay's picture
I don't want to sound like a jerk but you should really give credit where credit is due... Plus you don't want someone from Williams Sonoma coming down on this site for plagiarism issues... http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CC2A035E%2DB40B%2D48A7%2D9FCD1CAD211CD508
Bianca's picture
Yes, whats the deal with posting recipes from other sites? Is it even allowed?
tylor's picture
Shut up bianca