桃子贝利尼鸡尾酒
饮品10 分钟4 份简单关于此食谱
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
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.
