Bellini cocktail recipe

  • Serves 4
  • 15mins to prepare, 15mins to cook plus chilling time
  • 169 calories / serving
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Combine the peach flesh, sugar and water in a food processor and blitz until very smooth; 1 minute usually. Strain the purée through a sieve into a jug and chill until needed. When you want to make the bellinis, pour 25ml of purée into the base of 4 Champagne flutes.

Top up with the prosecco and garnish the rim of each flute with a slice of tinned peach. Serve immediately with a bar spoon in each glass to help stir the purée if needed.

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drinkware RFO

  • Ingredients

  • 500ml prosecco, chilled
  • a few tinned peach slices, drained
  • For the peach purée

  • 4 peaches, stoned, skinned and flesh roughly chopped
  • 1tbsp caster sugar
  • 50ml water
  • Energy 710kj 169kcal 8%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 22g 24%
  • Salt 0g 0%

of the reference intake
Carbohydrate 21.8g Protein 1.9g Fibre 3g


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