Considering my blog is named “Love and Bellinis”, it’s about time I posted a Bellini recipe. I don’t know from whom, how, when, or where they entered into my life…but I’ve been a longtime fan.
Even before I was 21 I knew to order one for myself., perhaps I drank them in a former life? Anyhow they are my signature drink, and if you have never tried one I encourage you to make your own. It’s so very simple, and honestly making it yourself will give you a much better first impression…. I’ve sadly had many disappointing bellinis at restaurants and bars.
You can use a food processor or a blender to puree your peaches. I like to the mini food processor attachment with my Cuisinart Smart Stick Hand Blender. I can’t rave enough about this tool, if you don’t know one, invest in one here. It’s inexpensive, extremely useful, and it’s much easier to clean for little jobs like this. Once your peaches are pureed you’ll want to use a fine mesh sieve to drain the puree into a bowl by pressing and stirring it around. I actually let mine sit on its own for a little while while I go about doing other things. Then when I come back a lot of it has already leaked through on it’s own. Once your puree is ready put a couple of tablespoons into each glass, pour cold prosecco over the top, garnish with peach slices, and enjoy!
Fresh Peach Bellinis
2-3 Teaspoons Sugar (depending on how sweet you like your drinks)
Puree peaches and sugar using a food processor or the chopper/grinder attachment of your hand blender. Press puree through a fine mesh sieve into a bowl. Use two tablespoons of puree per champagne flute, pour prosseco over the top, and garnish with a peach slice.