The Bellini

Jan 17

Brads’ Bellini recipe:

The original, serves 4

1 lbs of white peaches (about 3) blanched and peeled
1 bottle of prosecco, DOC or DOCG (designation of controlled origin - guaranteed)
4 tsp of cherry juice
Make puree in a food processor, using a blender will create too much air. Puree until smooth
Pour ½ bottle of prosecco into a pitcher and add 1 cup of puree and mix and 4 tsp of cherry juice.
Add 3 ounces of prosecco to 8 oz glass (FYI, you will have enough for 4 3oz pours) so if you have friends over, great!

IN TODAY’s example. I used 16 oz of frozen, yellow peaches, 1/2oz simple syrup and put it in the food processor.

I then added ½ bottle of prosecco to my pitcher… and added the peach puree to that. Stirring, with a little compassion.

In a glass, 3 oz of prosecco and top off with peach puree/prosecco mix.