Cocktail
Bellini
How to make a Bellini - the Venetian aperitif of prosecco and peach puree. The original recipe from Harry's Bar in just a few steps.
5 minPrep time
easyDifficulty
Champagne fluteGlass
1Serving(s)
The Bellini is a Venetian icon - delicate, fruity and elegant. Conceived at the famous Harry’s Bar, it combines fine peach puree with sparkling prosecco into an aperitif that tastes of summer and dolce vita. A treat that stands or falls with the ripeness and quality of the peaches.
Instructions
- Puree ripe white peaches and pass them through a sieve.
- Add the peach puree with a dash of lemon juice to a champagne flute.
- Slowly top up with well-chilled prosecco.
- Stir gently with a bar spoon to preserve the carbonation.
- Optionally garnish with a thin peach wedge.
Garnish: A thin peach wedge (optional)
Pro tip: Be sure to use white peaches - they give the Bellini its signature pale pink colour and the fine aroma that yellow peaches can't match.
Frequently asked questions
Who invented the Bellini?
The Bellini was created between 1934 and 1948 by Giuseppe Cipriani at the legendary Harry's Bar in Venice. It is named after the painter Giovanni Bellini.
Can I make a Bellini without fresh peaches?
Yes, out of season you can use ready-made white peach puree. Make sure it is unsweetened so the drink doesn't get too sweet.
What is the ratio of a Bellini?
Classically about one third peach puree is mixed with two thirds prosecco. That makes for a balanced, fruity sweetness.
Ingredients
- White peach puree5 cl
- Ripe white peaches2
- Prosecco10 cl
- Lemon juice1 dash
