A Bellini is a lovely cocktail to kick off a Christmas celebration or any celebration for that matter.
Best thing of all, it is easy to make.
In its simplest form just take 60 grammes of Peach puree and double the amount, 120 grammes of Prosecco.
Pour the Peach puree into a chilled champagne flute, add the Prosecco and stir gently.
Stand back and admire before sampling with some friends.
After a few attempts you will prepare your Bellini by taste not by grammes.
You may be wondering how to make the peach puree?
Thank you, Giuseppe Cipriani, founder of Harry’s Bar in Venice for this masterpiece.