Wine
Bellini
Prosecco and white peach purée — a Venetian classic
The Bellini was invented at Harry's Bar in Venice: white peach purée, gently topped with cold prosecco. Two ingredients, no shaker, all elegance.
- 1 min
- Easy
Ingredients
- White peach purée50 ml
- Chilled prosecco100 ml
How to make it
- 1
Spoon the peach purée into a chilled flute.
- 2
Slowly pour the prosecco on top.
- 3
Stir very gently with a bar spoon to combine.
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