Bellini de Durazno
Bebida10 min4 porcionesFácilSobre 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
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
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
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
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
Spoon about 3–4 tablespoons (roughly ¼ cup) of Peach purée into the bottom of each chilled glass.
- 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
Garnish each glass with a fresh Peach slice on the rim if desired. Serve immediately.
