Fruity and fresh, requiring just some Prosecco and fruit purée, bellinis are a simple way to make any special event or… Wednesday feel a little more schmancy.
I tried my first bellini on an idyllic day in Venice with my boyfriend and a friend from the Contiki tour we were all on. We picked up a bottle at the markets that sit behind the Ponte di Rialto, the man who sold it to me rustled up a couple of plastic cups, and we sat in the sun on the edge of the canal sipping bellini and questioning if life could get any better.
Naturally, it’s one of my favourite beverages.
Okay, now that I’ve done the obligatory storytelling food blog trope, let’s get to making them!
- 4 ripe white peaches
- 1 bottle chilled Prosecco
Peel, slice and halve peaches, then blend into a smooth purée. Cool for 30min in the fridge.
Combine ¼ cup purée and chilled Prosecco in a champagne glass