This Bellini recipe comes straight from where it was invented – Harry’s Bar in Venice. Its gorgeous color makes it unmissable and it’s so easy to make, if you have the correct ingredients!
The Bellini itself, a simple combination of white peach puree and Prosecco, has been bastardized beyond recognition. Some folks don’t even know that the Bellini originated in Venice.
Just google “Bellini cocktail recipes” and you’ll find passion fruit, mango, rhubarb, orange, elderflower, raspberry replacing the, anything but simple, white peach puree.
Cava and Champagne have replaced Prosecco, just because, and the recipe has been laden with the likes of Cointreau, star anise, and even basil.
Where the Bellini was born
1948 was the year that Giuseppe Cipriani combined the two famous ingredients, white peach puree and Prosecco, set to become the most famous cocktail at Harry’s Bar.
Giuseppe named it for the soft pink hues of the Venetian Renaissance artist Giovanni Bellini’s distinctive color palette. If that isn’t romantic, I’m not sure what is.
Everyone, from t-shirt sporting tourists to Celine wearing celebs, is invited to enjoy a Bellini at any time – day or night. Served, not in the grand Champagne flute, but a simple, what could be mistaken for, water glass decorated with the distinctive Harry’s Bar logo – a bartender shaking up a few Bellinis!
The Bellini has become a favorite of the brunch crowd, but you can totally drink one at any time. In Venice, they are usually enjoyed before the meal, as they are slightly too sweet to be drinking with a plate of pasta. But do anything you want!
How to make the Bellini
You have to start with the white peaches. Make sure they are very, very ripe and the juicier the better.
Instead of blending them. Harry’s Bar suggests mashing them through a stainer. I love this strainer.
If you can’t mash them easily, they are just not ready to be mashed. No need to take off the skin, as it comes off easily when you mash them. By mashing, you don’t miss any bit of juice.
I know it’s tough to get white peaches, but it is so worth the effort. Yellow peaches are much sweeter and change the taste slightly, but work with what you have.
I wouldn’t go with canned peaches, unless you can get unsweetened ones. Make sure the sparkles are from Prosecco, not a champagne, as it makes it taste drier.
At Harry’s Bar, they are churning out lots of them at once, therefore, they make them in a jug/pitcher and then serve them. I recommend this as well. Make a batch, even if that is only two, and then pour from the jug into the glass. That way you know it is well and thoroughly mixed.
Harry’s suggests 1 part peach puree to 3 parts Prosecco. I start with 1 cup of each peach puree to 3 cups Prosecco in a jug. Then I slowly pour into my glass.
Less strict ways of making Bellinis
Of course, we can’t always play by the rules, so here is a set of variations
- You can always make the peach puree ahead of time and throw it in the freezer. You can do this when the white peaches are in season, so you are ready for any time of year.
- Use Yellow Peaches or any variety you can find – play around with them and see what’s your favorite
- Try a Demi-sec champagne instead of the Prosecco, it adds that sweetness that regular Champagne doesn’t.
- If you wish to make a non-alcoholic version, then make your peach juice and add NO ABV sparking Prosecco, like Scavi & Ray!
If you love a Bellini, try one of these other bubbly cocktails:
This Bellini recipe comes straight from where it was invented - Harry’s Bar in Venice. Its gorgeous color makes it unmissable and it’s so easy to make, if you have the correct ingredients!
- 1 part White Peach (only) juice
- 3 parts Prosecco
- Mash the peaches through a strainer
- Pour the peach juice and the Prosecco into a pitcher.
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