Bellini

Name: Bellini
Ingredients: 1 ounce Boiron or homemade white peach puree (see below); 4 1/2 ounces chilled Zardetto Prosecco; 1/2 ounce Massenez creme de peche or peach liqueur; 4 fresh white peaches, skin on, cut in half and pitted; 8 raspberries; 4 tablespoons superfine sugar; 2 ounces water; 2 ounces freshly squeezed lemon juice; (makes about 2 cups)

9 ingredients

15 steps

Ingredients

1 ounce Boiron or homemade white peach puree (see below)
4 1/2 ounces chilled Zardetto Prosecco
1/2 ounce Massenez creme de peche or peach liqueur
4 fresh white peaches, skin on, cut in half and pitted
8 raspberries
4 tablespoons superfine sugar
2 ounces water
2 ounces freshly squeezed lemon juice
(makes about 2 cups)

Directions

1

Pour the peach puree into a mixing glass.
2

While stirring, slowly add the Prosecco.
3

Drizzle in the peach liqueur to reduce the foam.
4

Pour into a chilled champagne flute.
5

Combine all ingredients in a blender.
6

Liquefy to consistency.
7

Keep refrigerated until use.
8

Will keep for 3 days.
9

Dominant Flavors: white peaches
10

Body: medium, velvety, vibrant texture
11

Dryness: medium
12

Complexity: low, fruit forward
13

Accentuating or Contrasting Flavors: peach cordial balances the acidity of the prosecco
14

Finish: short, sweet and fruity
15

Glass: champagne flute