Classic Bellini
| Published: 23rd July 2007 11:23 |
This famous luxurious cocktail was invented by Giuseppi Cipriani at Harry's Bar, Venice, in 1934 and named after one of Venice's foremost artists. This is a decadent and fragrant summer cocktail best enjoyed ice cold.
Serves: 2
Preparation Time: 5 minutes
Ingredients
2 tsp Ripe Peaches puree
1 tsp Raspberry puree
Well chilled Prosecco or champagne
Method
1. Remove the stone from the peach and puree in a food processor. Clean the food processor and repeat with the raspberries. This can be done in advance and the puree stored in the refrigerator.
2. Spoon 1 tsp of the peach puree and 2 - 3 drops of the raspberry puree into each champagne flute and top up with Prosecco.
Recipe by Emma Allsopp
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