Simplicity. It's the mark of a true Bellini. Fresh white peach puree and crisp, fizzy Prosecco. Italian summers are heavily perfumed by the abundant number of peaches that grow throughout the country, and there is a long history there of marinating these succulent fruits in local wines. In 1948, Giuseppe Cipriani created the first Bellini at Harry's Bar in Venice in an attempt to transform his favorite fruit into a cocktail for his patrons. His invention was a huge success, but the Bellini remained a seasonal treat until a French entrepreneur devised a method of freezing the fresh peach puree so that Mr. Cipriani could serve them year-round. The name is said to be inspired by the colors used by Venetian painter Giovanni Bellini in many of his works. An excellent choice for brunch, but perfect for humid summer evenings spent outdoors.
Get this simple recipe with the link in the bio.