Bellini Recipe
White peach purée lifted by cold Prosecco — soft, blushing and barely sweet.
- Category: Contemporary Classics
- Glass: Flute glass
- ABV: 8%
- Difficulty: Easy
Ingredients
- Prosecco100 ml
- Fresh white peach purée50 ml
How to Make It
- Spoon the chilled peach purée into a flute.
- Add the cold Prosecco slowly so it does not foam over.
- Stir gently just once to combine.
- Serve immediately, without garnish.
Garnish
Serve without garnish
The Story
Created at Harry's Bar in Venice in the mid-twentieth century and named for the pink tone found in paintings by the Venetian artist Giovanni Bellini.
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Alcoholic drink recipes are intended for those aged 18 and over. Please drink responsibly.