Wolfgang Puck’s Peach Bellini Cocktail Recipe

The bellini is Italy’s answer to the mimosa: a simple and budget-friendly brunch cocktail made with Champagne, Italian prosecco, or sparkling wine and white peach purée. Chef Wolfgang Puck’s bellini recipe will transport you from your kitchen to the Veneto region of Italy.

• Try different sparkling wines in your bellini and decide which brands or varieties you like best.
• Try making Wolfgang’s Bellini using store-bought white peach purée, and again with homemade purée. Compare the difference.
• Make a frozen peach Bellini with frozen peach purée (or ice cubes) to enjoy on a hot summer day.
• Try substituting peach juice, fresh peach nectar, or yellow peach purée. Do the different liquids impact the texture of the prosecco cocktail?
• Enjoy a virgin bellini by substituting a good quality sparkling water for the prosecco.
• Use palate cleansers (bread, crackers, sorbet, etc.) between sips to help you detect subtle flavor variations. Put your palate’s observations into words.

1. 1. Gather your ingredients: 1 1/2 lb (about 6) very ripe, fresh peaches (purchase fresh peaches during peak peach season, which hits around July/August in America), 3 tbsp lemon juice, and 1 1/2 tbsp sugar.
2. 2. Place the peaches in a large pot of boiling water for 15–20 seconds, or until the skin splits. Remove with a slotted spoon. Immediately place the peaches in an ice water bath to stop the cooking process.
3. 3. Peel the peach skin using a paring knife. Cut the peaches in half and remove the pits. Roughly chop and place in a medium bowl. Add the lemon juice and sugar into the bowl.
4. 4. Transfer contents into a blender. Purée peach slices until smooth. Strain through a fine mesh sieve.