Bellini
This recipe is adapted from that of Walter Bolzonella, barman of the Hotel Cipriani in Venice.
Serves 2
For the peach puree:
1/2 cup water
1/4 cup lemon juice
1/2 to 3/4 pound ripe white
peaches
2 teaspoons sugar
For the drinks:
A few raspberries, if desired, for color.
1 bottle Prosecco
sparkling wine, preferably Nino Franco
Put water and lemon juice in a bowl. Peel, pit, and slice the
peaches. Immerse them in the acidulated water, so they don't discolor,
and macerate for at least 10 minutes or up to 6 hours. Drain the
peaches, reserving 2 to 3 tablespoons of the liquid. In a food
processor or blender, puree the peaches with the sugar and reserved
liquid. Use more sugar if peaches are tart. Bear in mind that this is
not a sweet drink. If the peaches don't have pink veins (which lend a
Bellini its rosy hue), add a few raspberries to the mixture before
pureeing. Transfer mixture to a jar or bottle and chill thoroughly.
Pour
cold
peach puree into a pitcher. Add one bottle of chilled Prosecco
sparkling wine and stir gently. Pour into glasses and drink at once.
