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The classic (peach) Bellini
A seasonal favourite, invented by Giuseppe Cipriani the founder of Harry’s Bar in the 1930’s - this a two-ingredients cocktail requiring only white peach puree and Prosecco (Italian sparkling white wine).
Puree 3 white peaches, peeled and cored. You can pass the puree through a fine sieve if you like a smoother texture. Pour into 6 champagne glasses (fill to 1/3). Top with Prosecco (you will need 1 bottle Prosecco or other sparkling white wine).
Serves 6.
Mango Bellini
This is a lovely, early summer alternative to the traditional (white peach) Bellini - and what better way to celebrate the summer solstice than with such a sunny cocktail?
This recipe really works best with a super-fragrant mango, such as the Alphonso from India (in season right now for a short time only!).
Peel, core and chop 2 small Alphonso mangoes. Puree in a blender to a smooth consistency (add a dash of water if too thick).
Spoon 1 tbs mango puree into the bottom of champagne flutes (4-6) and top with a bottle of Prosecco (or other sparkling white wine).
Serves 4-6.
