Classic Bellini
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Rob Streeter
Classic Bellini
Recipe by Ailsa Brown
This classic cocktail tastes like the very essence of peach. It rises or falls on the strength of its ingredients: a bad Bellini is made with sugary, shop-bought peach syrup and flat fizz; a good one, using fresh fruit and playfully bubbling Prosecco, is heaven in a glass
Serves: 6-8
Prep time: 15 minsTotal time: 
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Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 75g caster sugar
- 3 ripe peaches, stoned and roughly chopped, plus thin wedges to serve
- chilled Prosecco to serve
Step by step
- In a small saucepan, add the sugar and 75ml water. On a low heat, cook until the sugar has dissolved, then turn up the heat and reduce until slightly thickened.
- Blitz the peaches to a thick purée in a food processor. Remove and pass through a fine sieve. Add sugar syrup to taste (you may not need it all). Keep in the fridge until needed.
- For each serving, add 2 tablespoons of the purée to a chilled Champagne glass, then top up with Prosecco to serve. Garnish with a peach wedge.
