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Peach Melba Raspberry Rosé Bellini Cocktail Recipe

Peach Melba Raspberry Rosé Bellini Cocktail Recipe

Say hello to your new spring cocktail obsession: Peach Raspberry Rosé Bellinis. They’re a modern twist on the classic Bellini Cocktail (peach puree and Prosecco) and perfect for spring entertaining from Easter to Mother’s Day

Raspberries And Peaches

When it comes to chic cred, the Bellini has it in spades. The drink hails from Venice, Italy where the Harry’s Bar founder, Giuseppe Cipriani first concocted it long ago. Harry’s Bar is one of those classic bars where movers and shakers along from Hemingway to Capote frequented and it’s a must-visit bar for aperitivo. The Bellini cocktail pretty much reigns at old-school glam and one sip of it makes me feel like I’m hopping a water taxi in Venice. 

Raspberries And Peaches Puree

Here’s the great news: the Bellini Cocktail is by no means complicated. It all comes down to fresh, quality ingredients: make your own peach puree (it takes a second, I swear) and mix it with some bubbles and you’re set. 

So, this spring, I’m updating the classic Bellini by adding in some raspberries and a dash of rosewater. This version has a few additions because why the heck not? The pairing of peaches and raspberries is retro chic: it makes me think of classic dinners where Peach Melba sundaes were the standard. So, here I whirred together some peaches and raspberries for a sweet, tart gorgeous vibrant puree. 

Raspberries And Peaches Puree

But the secret? Add in a dash for rosewater or orange blossom water for an exotic floral note. You by no means have to add it in but it’s pretty great. Both rosewater and orange blossom can be bought online and I use a dash of either in anything from this Sparkling Rose Water Lemonade (no, really, you have to try it) to Lassi to and these Strawberry Mascarpone Tarts and even cheesecake batters. 

Once you’ve make the puree all you need is a chilled bottle of bubbly to mix it up, a few friends, and a pair of huge sunglasses to make like you’re a VIP in Venice. Just don’t be surprised if the paparazzi start snapping your photo.

Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Raspberries And Peaches Puree

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Peach Melba Raspberry Rosé Bellini Cocktail Recipe

Peach Melba Raspberry Rosé Bellini Cocktail Recipe

A modern twist on classic Bellini Cocktails thanks to the addition of peaches and rosewater. Perfect for serving in pitchers for your next party! So make sure to keep this Peach Melba Raspberry Rosé Bellini Cocktail recipe for your next celebration.
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Prep Time 10 mins
Total Time 10 mins
Course Drinks
Cuisine Italian
Servings 1 Cocktail

Ingredients
  

  • 2 cups sliced, peeled, firm ripe peaches

    or frozen peaches (defrosted if frozen)

  • 1 cup fresh raspberries

    plus more for garnish (optional)

  • 1/4 cup cold water
  • 1 to 3 tablespoons honey
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1/2 teaspoon rose water

    or orange blossom water (optional)

  • 1 (750 ml) chilled bottle Cremant D'Alsace Brut Rosé

    or Prosecco

  • rose petals

    for garnish (optional)

Instructions
 

  • For The Bellini Puree: Combine the 2 cups of peaches, the 1 cup of raspberries, the 1/4 cup water, 1 tablespoon of the honey, the 1/2 teaspoon of lemon juice, and the rosewater or orange blossom water, if using. Blend until very smooth, about 1 minute.
    Taste the mixture and add more honey -- up to 3 tablespoons total -- if desired. FYI, the honey will help bring out the flavors of the fruit so don't be shy to use it! Also, if you make it too sweet, simply add enough lemon juice to balance it out. It's a bit of an art seeing as raspberries and peaches vary in sweetness!
    Pass the mixture through a fine mesh sieve at least once to remove any raspberry seeds. If you have time, pass it through the sieve a few more times (this will make sure the puree combines nicely with the sparkling wine). 
  • To Make The Raspberry Peach Bellinis: To serve a group: place the puree in a pitcher and add the chilled bottle of sparkling wine. Stir to mix the puree and wine well. Divide bellini mixture among serving glasses, garnish each glass with a few raspberries, and/or a rose petal, if using. 
    To make an individual Bellini, put 2 ounces of the puree in a Champagne flute then top with 4 ounces of the wine and stir to combined. Garnish and serve immediately.
Tried this recipe?Mention @saltandwind or tag #swsociety!

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