Virgin Bellini
All the peachy elegance of the Harry's Bar classic without the alcohol – white peach purée topped with sparkling water
- 3 ozwhite peach purée(or peach nectar)
- 3 ozsparkling white grape juice(chilled)
- Peach slicegarnish
- 1Add peach purée to a chilled champagne flute.
- 2Slowly top with sparkling grape juice.
- 3Gently stir once to combine.
- 4Garnish with a fresh peach slice.
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The original Bellini was created at Harry's Bar in Venice in 1948 by Giuseppe Cipriani. This non-alcoholic version maintains the drink's signature peachy elegance by combining white peach purée with sparkling water or non-alcoholic sparkling wine. Best made when white peaches are in season (summer), though quality peach nectar works year-round.
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