The peach Bellini is what we think of as a seasonal spin on the classic mimosa. It originated in Venice, Italy and traditionally is made with white peaches, but here's our version with the juicy peaches you can find in season in Georgia right now!
Fun fact: The Bellini was named after the Italian Renaissance painter Giovanni Bellini–the color of the drink reminder the bartender who created it of the color palettes Bellini used in his paintings.
- 4 peaches
- 2 Tbsp lemon juice
- 1 1/2 Tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 bottle Prosecco
- champagne flutes
1. PREP PEACHES
- Bring a large pot of water to boil and fill a bowl with cool water & ice to make an ice bath for the peaches
- Cut an X on the bottom of each peach (this will make peeling easier)
- Once the water is boiling, add the peaches and let cook for 1 min, then remove from water and place in ice bath
- When the peaches are cooled, peel off the skin, cut in half, and remove pit
2. MAKE NECTAR
- Add the peaches, 1 cup water, lemon juice, honey, vanilla & salt to blender and puree until smooth
- Let nectar chill in the fridge
- Tip: if you prefer your juice without any pulp, you can pour it through a fine mesh strainer
3. SERVE BELLINI
- Pour Prosecco into champagne flutes, top with peach nectar, and enjoy. Cheers!