Bellini

Ingredients

• 120 mlwhite peach purée
• 60 mlProsecco
• 1 tsplemon juice
• 1 cupice

Method

1. Begin by chilling your Prosecco and white peach purée in the refrigerator for at least an hour before you start making the Bellini. This ensures that the drink is served at the right temperature, enhancing its refreshing qualities.
2. Once chilled, measure 120 ml of white peach purée into a mixing glass. Add 1 tsp of lemon juice to the purée. The lemon juice adds a subtle acidity that balances the sweetness of the peach.
3. Fill the mixing glass with 1 cup of ice. This will help maintain the chill of the drink while you combine the ingredients.
4. Carefully pour 60 ml of chilled Prosecco over the ice and peach purée. Pour slowly to preserve the bubbles in the Prosecco, which are essential for the light and airy texture of a Bellini.
5. Gently stir the mixture with a long spoon, using a slow, circular motion. This will ensure that the ingredients are combined without losing the carbonation from the Prosecco.
6. Strain the Bellini into a chilled flute glass, leaving the ice behind in the mixing glass. This step ensures that the drink is smooth and free from any ice shards.
7. Serve the Bellini immediately while it's still cold and effervescent. Traditionally, no garnish is needed, but you can add a thin slice of peach on the rim for a decorative touch if desired.