关于此食谱

一款诞生于威尼斯哈里酒吧的经典意大利鸡尾酒，贝利尼是新鲜白桃泥和冷藏普罗塞克起泡酒的优雅而轻松的混合。丝滑、略带甜味，呈现美丽的淡粉红色，是终极庆祝饮品——非常适合早午餐、餐前酒时间或任何需要特别饮品的场合。这个家庭友好版本完美掌握了经典比例，每次都能调制出均衡、气泡充足的饮品。

步骤说明

1. 1

   Chill your prosecco and champagne flutes in the refrigerator for at least 30 minutes before serving. A cold glass keeps the bubbles lively longer.

2. 2

   Peel the white peach: score a small X on the bottom of each peach, blanch in boiling water for 30 seconds, then transfer to an ice bath. The skins will slip off easily. Pit and roughly chop the flesh.

3. 3

   Add the chopped peach flesh and lemon juice to a blender. Blend on high until completely smooth, about 30–45 seconds. Taste the purée — if the peaches are not very sweet, stir in 1 teaspoon of simple syrup.

4. 4

   For the silkiest texture, press the purée through a sieve using the back of a wooden spoon, discarding any fibrous bits.

5. 5

   Spoon about 2 tablespoons (30 ml) of peach purée into the bottom of each chilled flute. You want roughly a 1:3 ratio of purée to prosecco.

6. 6

   Slowly pour the chilled prosecco over the purée, tilting the glass slightly as you pour to preserve the bubbles and prevent overflow. Fill each flute about three-quarters full.

7. 7

   Give each glass a very gentle stir with a long cocktail spoon — just one or two turns — to incorporate the purée without deflating the bubbles. Serve immediately.