The Bellini developed in Venice, had the original version made from fresh white peach juice and chilled Prosecco. I used my beautiful, succulent, yellow peaches that are sweet, juicy and the colour of a golden sun setting on the horizon of a hot summer’s night. The chilled peach juice was the deep colour of warm yellow orange tinged with pink. For a special treat add fresh raspberries to white peach juice to give a hint of blush to the drink. You will only need one or two raspberries per drink. White peaches are such a delicate, delicious fruit with a short season, this makes them special and deserving of much respect this short lived seasonal delicacy.
12 peaches, white or yellow
1-2 bottles of chilled Prosecco
Champagne flute or cocktail glasses
Peel peaches and remove the stone
Blend until you have smooth juice. I used a nutri bullet but a blender or stick mixer is fine or you can squash them through a fine strainer. Strain the juice if you wish but I find the unstrained juice is fine.
Tip: I like to make my juice ahead and chill in the fridge for several hours. When using white peaches and making the juice ahead of time, I add the juice of half a lemon to prevent discolouration of the white peach juice.
To make: Pour one part juice into a cocktail or champagne glass and slowly pour in four parts chilled prosecco and serve with a slice of peach, mint leaves or strawberry for garnish
Tip: for a mocktail use mineral water instead of prosecco