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，桃子贝利尼鸡尾酒优雅而简约——丝滑的新鲜桃子果泥搭配冷藏的普罗塞克起泡酒，呈现出淡粉色、微微起泡的饮品，让人瞬间感到喜庆。这个家庭版使用成熟的桃子（或冷冻的快手做法）和一点柠檬汁来保持果泥明亮生动。这是完美的早午餐鸡尾酒：清淡、果香十足，令人百吃不厌。

步骤说明

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.