Bellini is an italian drink made of sparkly wine and white peaches, and perfect for the warm summer evenings. Light and refreshing!
All you need to do is to buy a bottle of your favourite bubbly wine, sweet or dry, and a couple of peaches! This recipe for peach puré makes six Bellinis.
To make the peach puré you'll need:
3 ripe peaches
3 teaspoons sugar
3 tablespoons water
Peel the peaches and cut them into quarters. Place them in a saucepan along with the water and sugar and bring it to a boil over medium heat. Put on a lid and let it cook on low heat (stir occasionally) until the fruit has softened completely. This takes around 5-10 minutes, depending on how ripe the peaches are. Put the mixture into a food processor or blender and run it until the consistency gets smooth and silky. Leave to cool down in the fridge before mixing your drink.
If you are feeling lazy or are in a hurry, it's perfectly fine to not peel the fruit, it just makes the puré more silky if you do!
Now, fill the champagne glasses 2/5 with peach puré, pour in the cold sparkly wine and stir! If you want to be extra fancy, you can add a little Grenadine.
Things are never perfect behind the scenes, and because there is so much sugar in the fruit, the bubbles react and makes everything flow over. John with the reflector, still giving me gorgeous light, and Charlotte catching the little in-between-pictures of my really bad pouring skills. So, my lack of knowledge and John's corrections leads me to this little pouring tip for when you are working with a fruit puré and bubbly wine:
Pour slowly, and make little stops to let the foam calm down in between rounds. Kind of a given, I know, but when I'm pouring I always forget and end up with sticky glasses. I remember when there is just one component: sparkly wine, but John told me that the reason it happens so fast with the Bellini is because of the sugar in the fruit reacting with the bubbly wine.
This little get together was mainly for Charlotte. She loves a good Bellini (so she naturally had to be there when John and I was making it for the blog), and she didn't get to have a single slice of tarte au citron meringuée when we were in Paris, so I promised her I would make mine for the cocktail date. We decided to invite John's husband and Charlottes fiancé along too, and my little sister was visiting from Norway, which made us a perfect party of six! Just enough people to finish an entire pie and a bottle of bubbly.