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Peach Bellini straight from Venice
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Knuspr-Küche
Das Originalrezept aus Harry’s Bar in Venedig: Erfunden 1948 von Giuseppe Cipriani, vereint dieser berühmte venezianische Cocktail feines Püree aus reifen Pfirsichen mit eisgekühltem Prosecco. Ein paar frische Himbeeren verleihen dem Bellini seine legendäre zartrosa Farbe und vollenden den fruchtig-eleganten Aperitif.
Preparation method
Peel, stone, and finely chop the peaches, then blend them together with the fresh raspberries in a blender to a velvety fruit puree.
Pass the puree through a fine sieve to remove seeds and skin residues, then chill in the fridge for at least 30 minutes until ice-cold.
Divide the chilled peach puree evenly among four pre-chilled champagne flutes.
Chef's tip
The original recipe from Harry's Bar in Venice uses white peaches. The crushed raspberries give the cocktail its characteristic pink hue, which reminded Giuseppe Cipriani of a painting by the Renaissance painter Giovanni Bellini.
Ingredients
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