Grandpa Joe's
Bellini

The perfect start (apertivo) for any special Italian meal.

About this recipe

The Bellini was first prepared by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy.  The drink's color reminded Cipriani of a saint's robe in a 15th century painting by Giovanni Bellini.  Thus the name.  Harry's was, in turn, made famous by Ernest Hemingway, who reportedly enjoyed much of his life there.  It is traditionally made with white peaches, common in Italy, but not so common in the United States (except parts of California).  Living in Michigan where fresh peaches are a major crop, I prefer what are known here as Red Havens.  The grenadine adds some bitterness and color, and the Prosecco makes it Italian!

Ingredients

  • fresh peaches
  • grenadine
  • Prosecco

Directions

  1. To prepare the peach puree, start by peeling and quartering four or five fresh (preferably Michigan) peaches.  Off season, frozen peach segments is an acceptable substitute. 
  2. Puree the segments in a blender at high speed.  If liquid is required, add a quarter cup of grenadine.
  3. Finally, pass the puree through a fine mesh strainer.  If time permits, chill before using.
  4. To make the Bellini, fill a fluted glass about one-third full with the peach puree.  Add a tablespoon of grenadine, and then fill slowly with well chilled Prosecco.  Stir slowly, and then enjoy!
Bellini.

Notes

  • Prosecco is a dry sparkling Italian wine.
Posted: August 2015.