Virgin Bellini
White peach purée topped with chilled non-alcoholic sparkling wine in a flute: soft, fruity and gently bubbly.
- Alcohol-free
- Built in the glass
- 2 min
- Flute
- fruity
- bubbly
- sweet
Ingredients
- 1¾ ozWhite peach puréeWhite peach gives the classic pale pink color and delicate taste.
- Top up withNon-alcoholic sparkling wineAbout 100 ml, well chilled. A dry one balances the sweetness of the peach.
Ice: No ice
Method
- Chill a flute, the white peach purée and the non-alcoholic sparkling wine.
- Pour 50 ml of white peach purée into the flute.
- Slowly top with about 100 ml of non-alcoholic sparkling wine, tilting the glass to limit the foam.
- Stir gently once with a bar spoon to blend the purée and the wine, then serve without ice or garnish.
Tips
- Keep every ingredient very cold: the drink is served without ice.
- Pour the sparkling wine slowly down the side of the glass, as the purée makes it foam.
- If you make the purée yourself, blend ripe white peaches and strain them for a smooth texture.
History
The Bellini is widely credited to Giuseppe Cipriani in Venice, around the 1940s, and is named after the Venetian painter Giovanni Bellini. The classic mixes white peach purée with Italian sparkling wine. This version replaces the wine with a non-alcoholic sparkling wine and keeps the same proportions.
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