The traditional Bellini, invented by Giuseppe Cipriani, owner of Venice’s famous Harry’s Bar, uses fresh peach puree and Prosecco.
If you’ve got fresh peaches, go for it. If not, a jar or tin of peaches will do just as well.
Jar or tin of sliced peaches.
(We like Biona Organic, suspended in rice syrup made with lemon juice and no beet or cane sugar)
Chilled Noughty AF Chardonnay .
Blitz 500g fresh, tinned or bottled peach slices in a blender .
Chill for at least half an hour.
Pour into the bottom of a champagne flute then slowly top with Noughty and gently mix – the ratio should be 1/3 peach puree to 2/3 Noughty