Ginger-Peach Bellini
A refreshing Bellini with peach purée, ginger syrup, and Prosecco—perfect for brunch and celebrations.
Ingredients
For the Ginger Syrup:
- ½ cup water
- ½ cup sugar
- 1 inch piece fresh ginger, sliced
For the Peach Purée:
- 2 ripe peaches, peeled and diced
- 1 tbsp lemon juice
- 1 tbsp honey or simple syrup
For the Bellini:
- 3 oz (90 ml) Prosecco (or Champagne)
- 2 oz (60 ml) peach purée
- ½ oz (15 ml) ginger syrup
For Garnish:
- Fresh peach slices
- Mint leaves (optional)
Instructions
Step 1: Make the Ginger Syrup
- In a small saucepan, combine water, sugar, and sliced ginger.
- Bring to a simmer over medium heat, stirring until sugar dissolves.
- Remove from heat and let steep for 15 minutes.
- Strain and cool completely.
Step 2: Prepare the Peach Purée
- In a blender, combine peaches, lemon juice, and honey (or syrup).
- Blend until smooth, then strain if you prefer a finer texture.
Step 3: Assemble the Bellini
- Pour 2 oz peach purée into a champagne flute.
- Add ½ oz ginger syrup.
- Slowly top with chilled Prosecco, stirring gently.
Step 4: Garnish & Serve
- Garnish with a peach slice and mint leaf.
- Serve immediately and enjoy!
Notes
This gives the best natural sweetness and flavor. If peaches are out of season, use frozen peaches.