Sobre esta receta

Un cóctel italiano atemporal nacido en Harry's Bar en Venecia, el Bellini de Durazno es elegantemente simple — puré de durazno fresco y sedoso se encuentra con Prosecco helado para crear una bebida espumosa de color rosa pálido que se siente instantáneamente celebratoria. Esta versión casera utiliza duraznos maduros (o un atajo congelado) y un toque de jugo de limón para mantener el puré brillante y vibrante. Es el cóctel de brunch perfecto: ligero, afrutado e infinitamente complaciente.

Instrucciones

1. 1

   If using fresh fresh peach, bring a small pot of water to a boil. Score an X on the bottom of each fresh peach and blanch for 30 seconds, then transfer to an ice bath. The skins will slip right off. Pit and roughly chop the fresh peach.

2. 2

   Add the chopped fresh peach and lemon juice to a blender. Blend on high until completely smooth, about 30–45 seconds. Taste and add simple syrup or honey if the fresh peach are not very sweet.

3. 3

   For the smoothest result, strain the purée through a sieve, pressing with the back of a spoon to extract all the juice. Discard any solids. You should have about 1 cup of purée. Cover and refrigerate until ready to serve — the purée can be made up to 24 hours ahead.

4. 4

   Chill your Champagne flutes or wine glasses in the freezer for 5 minutes before serving. This keeps the Bellini cold and the bubbles lively.

5. 5

   Spoon about 3–4 tablespoons (roughly ¼ cup) of peach purée into the bottom of each chilled glass.

6. 6

   Slowly pour the well-chilled prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles. Fill to about ¾ full. The prosecco will naturally lift and swirl the purée — give it one gentle stir with a long spoon if needed.

7. 7

   Garnish each glass with a fresh peach slice on the rim if desired. Serve immediately.