Peach Bellini from Harry's Bar in Venice
The Peach Bellini Cocktail was invented in 1948 by Giuseppe Cipriani at Harry's Bar in Venice. It is said that Cipriani first made the Bellini because he loved the white peaches that were so abundant during the summer months and wanted to create something with them. He decided to name this stylish and sophisticated cocktail after the 15th-century Venetian Renaissance painter Giovanni Bellini because the light pink hue of the cocktail reminded him of the artist’s paintings :) Pretty good reason I think!
This cocktail’s delicate unique flavors make it a delight to drink and share with your friends! And it’s simple ingredients make it very easy to create. The Bellini gets it’s color* from the white peaches but yellow ones can easily be substituted!
*The Peach Bellini that is served at Harry’s Bar in Venice definitely has a deeper pink hue than the ones I made here in the US from white peaches. Harry’s may add a bit of color or an additional fruit to create theirs. If you would like your Bellini to have a richer pink color you can add in a couple of strawberries during the blending process or add in a high quality strawberry or cherry syrup.
Peach Bellini Cocktail
THE INGREDIENTS - Serves 2
2 Fresh White Peaches - pitted and cut into chunks
1 tsp Fresh Lemon Juice
Simple Syrup (optional) - recipe below
1 cup Prosecco - sparkling wine or champagne can be used too
THE PREPARATION -
In a blender or food processor combine the peaches (and additional fruit if using), lemon juice and blend well. Taste and add simple syrup (if desired) to desired sweetness. Strain* the peach puree through a fine strainer and divide into 2 chilled Champagne flutes. Gently pour in the Prosecco and stir lightly to combine.
* The first picture below is unstrained. The second is strained. You can choose not to strain the puree if you desire. It isn’t necessary but I think it is a worthwhile step.
simple syrup recipe
INGREDIENTS -
1 cup water
1 cup sugar
THE PREPARATIONS -
In a small saucepan over medium high heat, bring the water to a simmer. Add the sugar and stir until it is completely dissolved. Remove the pan from the heat and set aside to cool to room temperature. Store in the refrigerate until ready to use.