Peach Bellini
Learn how to make a classic Peach Bellini, the original spritz from Harry's Bar in Venice. This refreshing cocktail from @cookingwithshereen features a fresh peach puree topped with chilled prosecco for the perfect summer drink.
Learn how to make a classic Peach Bellini, the original spritz from Harry's Bar in Venice. This refreshing cocktail from @cookingwithshereen features a fresh peach puree topped with chilled prosecco for the perfect summer drink.
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Blanch ripe peaches in boiling water for about 30-60 seconds, then immediately transfer them to an ice bath to cool.
Once cooled, peel the skin off the peaches, remove the pits, and roughly chop the flesh.
Place the chopped peaches into a blender.
Squeeze a small amount of fresh lemon juice over the peaches to help preserve their color.
Blend the peaches until you have a smooth puree.
Add simple syrup to the puree to your desired sweetness and stir to combine.
Pour the peach puree into a bottle or airtight container and chill in the refrigerator for several hours.
To serve, pour the chilled peach puree into chilled champagne flutes, filling them about one-third full.
Top the puree with chilled prosecco.
Garnish with a fresh peach slice and a sprig of mint, if desired.
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