One of the most popular cocktails in Italy, Bellini is known to comprise of sparkling wines (mostly Italian sparkling Prosecco) and peach puree. Looking back into the history of the cocktail, we can say that it was invented in 1948, at Harry’s Bar, in Venice (Italy). Giuseppe Cipriani is the person who can be credited for introducing the cocktail to the world. He named it in honor of the 15th-century Venetian painter Giovanni Bellini, as the cocktail's pink color reminded him of the color of sunset in the latter's painting. Renowned the world over, as a long drink cocktail, Bellini is prepared with a number of variations. In the following lines, we have listed some of the most popular recipes of Frozen Bellini.
How To Make Frozen Bellini
- ¾ cup Prosecco/ Dry Sparkling Wine/ Champagne, chilled
- ¼ cup Peach Schnapps
- ½ cup Peach Nectar
- 1 tsp Fresh Lemon Juice
- Crushed Ice
- First of all, you need to put peach nectar, peach schnapps, lemon juice and ½ cup Prosecco/ wine/ champagne in a blender.
- Blend all the ingredients well, until smooth.
- Pour the cocktail into champagne flutes and top it with the remaining champagne.
- Add crushed ice and serve chilled.
- 1 ounce Peach Schnapps
- 6 ounces Spumante, to taste
- Frozen Peaches, sliced
- Crushed Ice
- In a blender, put liquor and a few slices of frozen peach.
- Blend them together and form a puree, with a slushy type texture.
- Taste a little bit of the mixture and add peaches or liquor, as required.
- Add ice to the blender and blend until a fine frozen texture is formed.
- Pour the cocktail into glasses.
- Garnish with peach slices and serve.
- Peach Schnapps
- Fresh or Canned Peach, cut in half
- Mix champagne with peach schnapps, in the ratio of 3:1, in a blender.
- Set the mixture in a freezer for 2 hours, to achieve a slushy consistency.
- Place a half peach at the bottom of a large cocktail glass and add about ½ cup of the prepared slush.
- Pour in a little of sangria gently over the drink, to offer a blush of color and serve.
- 1 ounce Simple Syrup
- 4 ounces Prosecco (Italian sparkling wine)
- 4 White Peaches
- Puree the white peaches after peeling them.
- Add simple syrup to this nectar and mix well.
- Use coarse cheesecloth to strain the mix and refrigerate the liquid until it is chilled.
- Into a frosted champagne flute, pour 1 ounce of the puree and top with Prosecco.
- Use lemon twist to garnish the drink and serve.
- 1 bottle Chilled Italian Sparkling Wine (Prosecco or Asti Spumante Brut)
- 2/3 cup White Peach Puree
- 1 tsp Raspberry Puree
- Into the bottom of a flute, place 1½ tablespoon white peach puree.
- Add in 2-3 drops of raspberry puree.
- Mix the puree well and add sparkling wine.
- Serve immediately.