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Peach Bellini Recipe

Peach Bellini

Serves 4-6
We love Peach-O-Rama Peaches for fresh Peach Bellini. Invented at Harrys' bar in Venice, Italy, the original Bellini is a strained peach puree with sparkling Prosecco. You can also use a coarser puree if you like it chunkier, OR try our very rustic Seattle version with sliced super-ripe peaches, torn basil leaves, and sparkling wine, inspired by memorable summer evenings on Puget Sound.

Ingredients:

  • 2 cups ripe peaches (about 2 peaches), chopped, peeled
  • 1 1/2 tsp lemon juice, more to taste
  • 2 tsp sugar, more to taste
  • 1 bottle Prosecco or other sparkling wine, chilled

Directions:

  1. Place peaches in food processor or blender. Add lemon juice and sugar. Blend to make a puree. Taste and adjust lemon and sugar.
  2. If desired, press peach pulp through a strainer into a bowl. Discard solids.
  3. To serve, place about 2 Tbsp of puree into Champagne or other cocktail glass and top with Prosecco or sparkling wine. Garnish each with a fresh mint sprig, or slice of peach if desired.

Variation: Alki Beach Bellini with Basil

Ingredients:

Directions:

  1. Thinly slice 2 very ripe Peach-O-Rama Peaches into a pretty glass bowl. Add 1 Tbsp of lemon juice and 1 Tbsp sugar to keep their color. Smash them up a bit, so they soften but are still recognizable.
  2. Using about 12 basil leaves, tear them roughly into the peaches, stir in.
  3. Spoon several sliced peaches and basil into each glass and top with your favorite sparkling wine. Garnish with a basil sprig. Guests can drink the peach slices or use an iced tea spoon to retrieve.

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