Bellini
Servings: 2

Comments:
What is a Bellini?

Created in 1948 by Harry Cipriani at Harry's Bar in Venice, Italy,
this sophisticated drink was named for the 15th-century Venetian
artist Jacopo Bellini, a painter Cipriani much admired. Apparently,
the wonderful faint pink hue of the Bellini reminded him of a similar
shade in one of the artist's paintings. The components are fairly
simple but when combined, they make an intricate, stylish drink.

If white peaches are out of season, don't hesitate to make this with
yellow ones. The drink won't be quite the same in color, but it will
retain its marvelous balance and flavor. You may also use frozen peach
puree in place of the fresh peaches (if you do, omit the lemon juice
and the sugar).

Note: If you want to make alcohol-free bellini's for the kids or for
others who don't drink, substitute 7-Up or Ginger ale for the
sparkling wine. They'll love it !

This recipe is adapted from Walter Bolzonella, barman of the Hotel
Cipriani in Venice.

A great drink to celebrate the 4th of July !!

Ingredients:
For the Peach Puree:
1/2 cup water
1/4 cup lemon juice
1/2 to 3/4 pound ripe white peaches
2 teaspoons sugar

For the Drinks:
A few raspberries, if desired, for color
1 bottle Prosecco sparkling wine, preferably Nino Franco (or
substitute 7-Up or Ginger ale for the sparkling wine, if needed)

Instructions:
Puree ALL Peach Puree ingredients in a blender (adding a few
raspberries for color, if desired). Chill.

Pour chilled peach puree into a pitcher. Add one bottle of chilled
Prosecco sparkling wine and stir gently. Pour into glasses and drink
at once.

Serves 2.

Source: Hotel Cipriani - Venice, Italy