This beautiful Peach Bellini is part of our Chef Recipe Series with Catherine Fulvio. It is twist on the refreshing classic cocktail created by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy.
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3 very ripe peaches, peeled, de stoned and roughly chopped or 1 tin of peaches
2 tsp sugar
1 bottle Prosecco
Mint sprigs, to decorate
Place the peaches and sugar in a food processor and blend until smooth. Set aside in the fridge to chill.
Pour the peach purée into champagne flutes, then carefully pour in the Prosecco.
Stir gently and decorate with a sprig of mint.
Disclaimer: For over 18’s only. For more information on alcohol please visit www.drinkaware.ie