We love trying seasonal food and drinks. Food ALWAYS tastes better when it is picked in it’s natural prime. We are now entering July and peaches are in prime season. Peach cobbler, peach pie, peach salad…. so many options. We made these Bellini cocktails last night after we picked up a bushel of peaches from our local farmers market. Perfect for a hot summer evening.
A traditional “Bellini” is always made with peaches. The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini, he named the drink the Bellini. You can google other Bellini recipes and find modified versions made with other fruits.
6 peaches, halved and pitted
1/4 cup superfine sugar, plus more for garnish
1/4 cup water
1 bottle Prosecco (750 ml or 3 1/3 cups), chilled
With a box grater grate peaches into a food processor (you should grate down to the peel and then discard peel.) Process peaches until you have a smooth puree. Add the sugar and water to the peaches and place pitcher in refrigerator until chilled and sugar has dissolved, or until needed.
When ready to serve pour the superfine sugar on a plate and invert a chilled Champagne glass in the sugar to coat rim (same as you do for margarita glasses and salt.) Pour about a 1/8th of the peach mixture into the prepared glass and top off with Prosecco. Stir gently, garnish with thin peach slice if desired and serve.