- 4 medium ripe peaches, plus a few peach slices for garnish if desired
- 1 bottle Prosecco, chilled (120 ml per serving)
First, make peach purée: Peel peaches, slice them in half, and remove the pits. Place the halved peaches in a blender or food processor, and blend until the purée is completely smooth. Peach purée is best served chilled, so place it in the refrigerator for at least 30 minutes to cool.
When you’re ready to serve, pour 60 ml chilled peach purée into a Champagne flute. Pour in some chilled Prosecco, being careful not to overflow the glass. Gently stir with a spoon to combine.Top off the drink with another splash of Prosecco and garnish with a peach slice, if desired. Serve at once
This famous cocktail was created in 1948 at Harry’s Bar in Venice, Italy by bartender Giuseppe Cipriani. It was named after the Italian Renaissance painter Giovanni Bellini.