If you haven’t been introduced to this Italian sparkling wine drink, let me introduce you! Meet the Bellini! Made with two parts Prosecco (or Champagne) and 1 part pureed peaches and a small bit of cherry.
This beautiful drink originated in Venice around the 1940’s from the infamous Harry’s Bar. While most Bellinis nowadays won’t always be pinkish in color (the cherry or red fruit is left out), it was named the Bellini because it’s pinkish color reminded the creator of a pink toga in a painting by artist Giovanni Bellini.
This is a fantastic summertime drink, especially if you’re looking for something slightly different than a mimosa. White peaches are in season right now so it’s the perfect time to whip some up and serve to your friends or enjoy alone on your patio to some italian music. Cin cin! Salute!
Serves 12 Champagne flutes
• 2 cups sugar
• 1 cup water
• 1 bag frozen peaches, thawed or 6-8 fresh peaches, sliced
• 1.5 cups of pitted cherries
• 3-4 (750-ml) bottles chilled Prosecco or other sparkling wine (tip: If you’re substituting with a very sweet sparkling wine, you may want to skip the sugar syrup as it may it be too sweet.)
For the syrup: Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves and becomes a syrup (takes about about 5 minutes.) Cool completely.
For the puree: Puree the peaches and cherries in a blender with 1/2 cup of the sugar syrup until smooth. Strain through a fine-meshed strainer and into a bowl. Cover and refrigerate until chilled.
For each serving, pour 3-4 tablespoons of the peach/cherry puree into a Champagne flute. Slowly pour enough Prosecco into the flute to fill. Gently stir to blend. Garnish with a slice of peach or a cherry.
Do-Ahead Tip: The fruit puree can each be made 1 day ahead. Cover separately and refrigerate.