Frozen Peach Bellini

Frozen Peach Bellini
Bellini is a popular Cocktail, especially during the Summer when fresh peaches are in abundance and frozen drinks are necessary to soften its heat.
All you need is just 2 ingredients. Sparkling wine and pureed peaches, and have the summer refreshing cocktail to absolutely gladden the day or the night.

work: 10′ time: 1h:00′ very easy:

Frozen Peach Bellini Cocktail Bellini

Cocktail Bellini

The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

The drink started as a seasonal specialty at Harry's Bar, a favorite haunt of Ernest Hemingway, Sinclair Lewis and Orson Welles. Later, it also became popular at the bar's New York counterpart. After an entrepreneurial Frenchman set up a business to ship fresh white peach pureé to both locations, it was a year-round favorite.

The Bellini is an IBA Official Cocktail. They also suggest a Puccini, replacing the peach puree with an equal amount of mandarin juice, a Rossini, which uses strawberry puree or a Tintoretto which is made with pomegranate juice.

The Bellini consists of puréed white peaches and Prosecco, an Italian sparkling wine. Marinating fresh peaches in wine is an Italian tradition. The original recipe was made with a bit of raspberry or cherry juice to give the drink a pink glow. Due, in part, to the limited availability of both white peaches and Prosecco, several variations exist.

California produces a white peach that works well, and yellow peaches or peach nectar can be substituted, especially if peaches are out of season and the flavor would be very bland. Other fruits or even flavoured liqueurs (peach schnapps, for example) are sometimes substituted for the peach puree.
The Cipriani family produces Bellini Base for the signature cocktail of the Harry's Bar restaurants.
Other sparkling wines are commonly used in place of Prosecco, though richly flavored French champagne does not pair well with the light, fruity flavor of the Bellini. For a non-alcoholic version, sparkling juice or seltzer is used in place of the wine.

Ingredients (6 servings)

  • 5-6 peaches, white flesh peaches, nectarines
  • 1 bottle Prosecco (or any champagne or sparkling wine of your choice) frozen
Wash and remove the peel from half fruits. Some let them with their skins. They will give a beautiful color to cocktails. Cut into bite-size.
Put them in a plastic food tray, and this in the freezer for ~30'-40'.
In a blender mash the peach flesh to make a fluffy mousse…
… and fill the glasses of champagne at ⅓.
Fill with sparkling wine. Mix gently with a long spoon, place a thin slice of peach on each glass and our Bellini is ready.
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Author Zambia G. Sifaki