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The Bellini was first invented in 1948 at Harry's Bar in Venice Italy. When my husband and I honeymooned in Italy, we first had one at Harry's and then continued to drink them all over Italy. Similar to a mimosa but much better.
- 1 ounce white peach, puree
- 5 ounces chilled champagne
- Pour peach puree into a champagne flute, then add champagne.
- The peach puree can either be made from ripe fresh peaches that have been peeled, or you can use a commercial peach puree.
A very refreshing drink. White peaches not being quite in season here yet, I used peach nectar.