It’s peach season and what do you do with all those juicy, ripe peaches?
Nothing is quite as refreshing and thirst quenching in the summer as a Bellini. Created in Venice, Italy at Harry’s Bar, a place frequented by Ernest Hemingway and Orson Welles, the Bellini is perfect for the summer months when peaches are in season. Peaches paired with Prosecco make this summer cocktail an easy one for entertaining. Use sparkling juice or seltzer for a non-alcoholic cocktail.
2 ripe peaches, seeded and diced
1 tablespoon freshly squeezed lemon juice
1 teaspoon sugar
1 bottle chilled Prosecco sparkling wine or Champagne
Puree: Place the peaches, lemon juice, and sugar in the bowl of a food processor or blender and process until smooth. Press the mixture through a sieve and discard the peach solids in the sieve.
Place 2 tablespoons of the peach puree into each Champagne glass and fill with cold Prosecco or Champagne. Serve immediately. Garnish with a peach slice and mint sprig.
Prosecco: dry, lemony, and bubbling – Italy’s answer to refreshing, well-made, sparking wine.