Harry’s bar owner Giuseppe Cipriani, named the drink after the artist Giovanni Bellini after he his 15th century painting in which a saint was wearing a peachy/pink colored toga. He said the color of the drink reminded him of that painting. This recipe uses white, not yellow peaches because of his love for the white variety. It is served in Cipriani’s famous restaurants and lounges across the world, to this day. Always served in a tall glass, not a stemmed Champagne flute. To keep the drink original I also used white peaches, just like Giuseppe. As you can see in the picture below, the white peach flesh is very white with the center, near the stone, a vibrant red. When they are blended it makes the puree a unique pink hue rather than the yellow/peach color. The color also changes slightly when you add the Prosecco. Peaches are in season from June to September, but if you want to make this when it is not peach season, you can use frozen peaches. You may not find white peaches, but yellow will certainly work. The peach puree can be made ahead and kept in a sealed container, refrigerated for up to 1 day. You could also, portion the puree into ice cube trays and freeze for when you have a craving for a Bellini. More Peach Recipes:
Panna Cotta with Peach Sauce Bourbon Poached Peaches Peach Frozen Yogurt Popsicles
If you’ve made this White Peach Bellini, leave a comment (or a question) below. I love to hear from my readers. If you can’t find white peaches, yellow peaches will work also. If it is not peach season, frozen, defrosted peaches can be used.
