1-2 white or yellow peachesif not in season, 100 ml prepared peach puree or pureed your own tinned peaches
200 millilitres Proseccochampagne or any sparkling white wine will also work
raspberries or grenadine to garnish
Legend has it that Ernest Hemingway and Orson Welles used to like to drink in a bar in Venice Italy, called ‘Harry’s Bar’. However, this establishment is not known for it’s past famous clientele but rather it’s owner, Giuseppe Cipriani. In fact it is probably more accurate to say that his bar is really actually famous for his drink invention, ‘The Bellini’ rather than him or his clientele.
After creating the famous drink using white peach puree, Italian sparkling Prosecco wine and raspberry or cherry juice, Giuseppe felt the colour resembled the colour of the toga worn by a saint in a painting by one of his favourite Venetian artists, Giovanni Bellini.
Whatever the true story is behind the drink or its name, one thing we know for certain is, it is delicious and has stood the test of time.
- Peel the peaches, remove the pits and puree the flesh in a blender
- In each glass, pour 50 ml (1 part) peach puree
- Top each glass with 100 ml (2 parts) Prosecco or Sparkling wine
- Gently stir
- Garnish with, sliced peach or some raspberries or a little grenadine