Bellini Punch
Harrys Bar Venice classic in punch form—white peach puree and Prosecco
- 3 cupswhite peach puree(fresh or frozen peaches blended)
- ¼ cupsimple syrup(if peaches are not sweet)
- 2 bottlesprosecco(chilled)
- fresh peach slices, mint leavesgarnish
- 1Blend white peaches until smooth to make puree
- 2Add simple syrup if needed for sweetness
- 3Pour peach puree into punch bowl
- 4Slowly add chilled Prosecco
- 5Stir gently to combine
- 6Garnish with peach slices and mint
- 7Serve immediately in Champagne flutes
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The Bellini was created in 1948 by Giuseppe Cipriani at Harrys Bar in Venice. He named it for the 15th-century Venetian painter Giovanni Bellini, whose works often featured a similar pink glow. Cipriani insisted on using only white peaches, which have a more delicate flavor than yellow varieties. This punch version brings the Venetian classic to larger celebrations.
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