Forum

Bellini (Difford's recipe) Image

Bellini (Difford's recipe)

It's hard not to like this blend of peaches and sparkling wine. Lemon juice adds balance and a citrusy bite, while peach schnapps boosts peachy flavour...
Back to Bellini (Difford's recipe)
Previous conversation
Helen Clipsom’s Avatar Helen Clipsom
13th July 2025 at 18:44
The gadget for making these is a nutribullet. Blend the fresh peach (or nectarine) with a handful of ice, lemon juice to taste and a tablespoon or so of the fizz to loosen the mix. You can then pour the rest of the fizz into the nutribullet and stir gently if necessary before serving. Gives exactly the right fluffy texture.

Incidentally I have seen in various recipes that the peaches are cooked first. This works perfectly with ripe uncooked fruit.
3
reply
Andre Derailleur’s Avatar Andre Derailleur
29th September 2025 at 09:39
Thank you. I used this method on the Australian native peach, the Quandong, which is smaller and perhaps sourer. Blitzing it with sugar syrup and ice and fizz got it to a drinkable consistency and was wonderfull topped up with Prosecco.
2
reply