Ingredients

  • 1 ozpear puree(fresh)
  • ½ ozmaple syrup
  • 4 ozprosecco(chilled)
  • 🍋thin pear slice(garnish)

🔧 Tools

jiggerbarspoonblender

Instructions

  1. Add pear puree and maple syrup to a chilled champagne flute
  2. Stir gently to combine
  3. Slowly top with chilled prosecco
  4. Stir very gently to incorporate
  5. Garnish with a thin pear slice

📜 History

The Bellini was invented at Harry's Bar in Venice in 1948 using white peach puree. This autumn variation uses pear and maple for seasonal flavors. It has become popular at fall brunches and harvest celebrations.

#brunch#sparkling#autumn#elegant#low-abv