Classic Venetian Peach Bellini

When I went to Italy, I made sure to make a pit stop at Harry’s Bar in Venice, the home of the original peach bellini. It was great, but at something like $17 euros ($25 CAD) a drink, and a small one at that, I thought I could recreate it at home quite easily at a fraction of the cost. And I did. I understand you are paying for the experience, but whoa. Anyway, these are simple to make, and a perfect patio treat!

Classic Venetian Peach Bellini

Prep time: 10 minutes + time to cool
Cook time: 0 minutes
Total time:  10 minutes + time to cool
Yield: 6 bellinis

INGREDIENTS

• 2 ripe peaches, peeled, pitted and diced

• 1 tsp. granulated sugar

• 1 tsp. fresh lemon juice

• 1 750ml bottle of Prosecco, chilled

DIRECTIONS

Purée the peaches, sugar and lemon juice in a food processor until very smooth. Strain the fresh peach purée through a fine mesh sieve. Refrigerate until cool. The peach purée will last up to 3 days, refrigerated in an airtight container.

Place approximately 1oz of peach purée in a bottom of a tall glass or a champagne flute, and top with chilled Prosecco. Only stir right before drinking!