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Bellini

Australian Gourmet Traveller cocktail recipe for Bellini.

By Luisa Schirato & Lisa Featherby
  • Serves 8
  • 10 mins preparation
  • 1 min cooking plus standing, chilling
Bellini
Bellini

Ingredients

  • 4 peaches, scored
  • ½ lemon, juice only
  • 2 bottles prosecco

Method

Main
  • 1
    Blanch peaches until skins split (30-40 seconds), then refresh. Drain, and when cool enough to handle, peel and place skin in a bowl with lemon juice. Stand until colour seeps from skin, then add peach flesh (discard stones). Refrigerate until required and, just before serving, remove skin (discard) and process peach and juices in a blender until smooth. Pour a little of the peach mixture into Champagne flutes and top up with prosecco to taste.
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  • Author: Luisa Schirato & Lisa Featherby