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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...
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Jacques Merley’s Avatar Jacques Merley
9th August 2021 at 14:54
I use ripe white peaches (never yellow ones) peeled and crushed with a blender and some ice, add a raspberry to get a gentle pink colour.
The main difficulty when you pour the prosecco over the peach puree is the large amount of foam it makes. You have to be patient, to let it down before filling up.
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Florian Ruf’s Avatar Florian Ruf
15th August 2022 at 12:19
I absolutely agree, if you use fresh peach a blender is a much easier way. I tried to pour the prosecco in the glas before the puree and there was less foam.
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