Blood Peach Purée Bellini

Use Purée Blood Peach, Frozen, Boiron (1kg) to make this recipe. A Bellini needs enough peach purée to taste of fruit without flattening the sparkling wine. Blood peach purée gives a deeper colour than the classic white-peach version and works best when every ingredient is thoroughly chilled.

At a glance

• Yield: 6
• Preparation: 10 minutes
• Cooking: None
• Chilling or freezing: None

Purée Blood Peach, Frozen — Boiron (1kg)

£15.79

● In stock

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Ingredients

• 240g blood peach purée, chilled
• 1 tbsp lemon juice
• 1 tsp sugar syrup, optional
• 750ml bottle dry sparkling wine, well chilled

Method

1. Stir the peach purée with lemon juice. Taste and add sugar syrup only if needed.
2. Divide the purée between six chilled flutes or wine glasses.
3. Add a small splash of sparkling wine to each glass and stir gently to loosen the purée.
4. Top slowly with the remaining wine, allowing the foam to settle, and serve immediately.

Why this recipe works

Loosening the purée with a first splash prevents a dense layer at the bottom. Chilling everything protects carbonation and limits the need for ice, which would dilute the drink.

Practical tips and variations

• Choose a dry sparkling wine because the fruit may already be sweet.
• Do not blend sparkling wine because it will foam aggressively and lose carbonation.
• For an alcohol-free Bellini, use a dry sparkling white tea or alcohol-free sparkling wine.

Serving and storage

Mix the purée base up to one day ahead and refrigerate. Open and add the sparkling wine only at serving time.

Frequently asked questions

What is the best ratio for a Bellini?

Start with roughly one part purée to three parts sparkling wine, then adjust gently to taste.

Can I make a Bellini in a jug?

Yes, but mix immediately before serving and stir only once to retain bubbles.

Does this recipe contain alcohol?

The main version does. Use alcohol-free sparkling wine for a zero-alcohol alternative.