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How To Make a Bellini

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The Bellini, a gorgeous and incredibly simple blend of fresh peach and Prosecco. Purportedly invented by Guiseppe Cipriani of the famous Harry's Bar in Venice, the Bellini is an evergreen cocktail favourite the world over.
What you'll need: 
Champagne flute
Prosecco (Italian sparkling wine)
1 fresh white peach
25ml white peach purée
Paring knife
Fine white sugar
In a cocktail with only two ingredients, the freshness and quality of each ingredient is even more important than usual. If using a fresh white peach, use the paring knife to remove the skin. Set aside a slice for garnishing.
Quarter the peeled peach and place it in the blender. Add a dash of water and a level teaspoon of sugar before blending until the peach is puréed. Push the purée through a sieve to remove any large bits.
Into the champage flute pour 25ml/0.8oz of the purée. Tilt the flute at an angle before slowly adding 75ml/2.5oz of Prosecco.
Using a long-handled spoon, gently stir to ensure the puree and Prosecco are well mixed. Garnish with the peach slice.


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