A really refreshing and summery cocktail is Bellini, a combination of pureed white peach and Prosecco or other sparkling wine.
It was created in 1948 by Giuseppe Cipriani, owner of Harry's Bar in Venice to mark the occasion of an exhibition of Giovanni Bellini.
It is very easy and quick to prepare. You should have one third of peach purée and two thirds of Prosecco or other sparkling wine. Make sure the flutes and the wine are well chilled.
- Prep Time : 10 minutes
Put the flutes in the fridge to chill.
Choose 4 ripe and soft peaches. Peel them and remove the stone.
Place them in a blender with the crushed ice (optional) and purée them until totally smooth.
Add the chilled prosecco and stir well
Pour into the chilled flutes and garnish with sliced peaches.