CLASSIC BELLINI

Giuseppi Cipriani, owner of the landmark Harry’s Bar in Venice, created the Bellini in 1948.  So who is Bellini? According to Cipriani’s son, Arrigo, he was Giovanni Bellini, a 15th century Venetian artist.  Cipriani admired the pink glow in one of his paintings and that inspired him to create the Bellini!

A Classic Bellini is made with Prosecco and peach puree.  

Classic Bellini

Serves 8

Ingredients

• 1 bottle of chilled Prosecco

• 16 oz bag of sliced peaches, frozen, preferred brand Dole 

Directions for Bellini

Add 2 tablespoons of peach puree to the champagne flute and top off with the processo.  Garnish by floating a peach wedge in the drink or off the edge of the fluted glass.

Directions for Peach Puree

Defrost the bag of peaches and puree in a food processor.  However, hold aside 8 peach slices to use for the garnish

You can refrigerate for 48 hours or freeze the puree for up to 3 months.  I freeze mine in ice-cube trays as this will allow you to take out small amounts as needed (each ice cube slot holds 2 tablespoons of puree)