Originating in the mid-1900s in Venice, Italy, the Bellini is a deliciously refreshing cocktail made with fresh white peach purée and chilled Prosecco.
- 2 tablespoons peach purée (preferably white peach, see notes)
- 4 ounces Prosecco
- Place the peach purée in the bottom of a Champagne flute and top with the Prosecco. Stir very gently and serve immediately.
To make peach purée:
Place slices of peeled, chopped peach in the work bowl of a food processor, process until smooth and strain through a fine mesh strainer.
You can substitute peach nectar in a pinch.