📝 About This Recipe
Transport yourself to the historic Harry's Bar in Venice with this sophisticated, alcohol-free reimagining of the classic Italian aperitivo. This recipe elevates the standard mocktail by using a homemade white peach coulis infused with a hint of raspberry for that signature sunset-pink hue. Effervescent, fragrant, and perfectly balanced, it’s the ultimate celebratory drink for brunch or a warm summer afternoon.
🥗 Ingredients
Peach Coulis Base
- 4 large White Peaches (ripe, pitted and sliced; skins left on for color)
- 5-6 pieces Fresh Raspberries (for that authentic pink blush)
- 1 tablespoon Superfine Sugar (adjust based on ripeness of fruit)
- 1 teaspoon Lemon Juice (freshly squeezed to prevent oxidation)
- 2 tablespoons Cold Water (to assist blending)
The Sparkle
- 1 bottle Non-Alcoholic Sparkling Chardonnay or Prosecco (750ml, chilled to near freezing)
- 1/2 cup Sparkling Mineral Water (optional, for those who prefer a lighter sweetness)
For Garnish & Finishing
- 4 wedges Fresh Peach Slices (thinly sliced)
- 4 stems Fresh Mint Sprigs (clapped between hands to release oils)
- 2 tablespoons Granulated Sugar (for rimming the glasses)
👨🍳 Instructions
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1
Place your champagne flutes or coupe glasses in the freezer for at least 15 minutes before serving to ensure the drink stays crisp and cold.
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2
Prepare the peaches by washing them thoroughly. Slice them into small chunks, keeping the skins on, as the skin provides the characteristic texture and color of a true Venetian Bellini.
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3
In a high-speed blender, combine the peach chunks, fresh raspberries, superfine sugar, lemon juice, and water.
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4
Pulse until the mixture is a completely smooth, thick purée. The raspberries will react with the acid in the lemon to turn the purée a beautiful, soft coral color.
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5
Set a fine-mesh sieve over a glass bowl and pour the purée through it. Use the back of a spoon to press the solids, discarding any leftover skins or seeds for a silky finish.
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6
Cover the bowl with plastic wrap and refrigerate the coulis for at least 30 minutes. A warm purée will cause the sparkling juice to lose its carbonation instantly.
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7
If you wish to rim the glasses, run a lemon wedge around the edge of each chilled flute and dip into a small plate of granulated sugar.
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8
Measure out 2 to 3 tablespoons of the chilled peach coulis into the bottom of each glass.
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9
Tilt the glass at a 45-degree angle and very slowly pour the non-alcoholic sparkling wine over the purée. It will foam up significantly, so pour in two stages.
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10
Using a long-handled bar spoon, gently stir from the bottom up once or twice. Do not over-stir, or you will lose the precious bubbles.
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11
Top off with a splash of sparkling mineral water if you prefer a drier, crisper finish.
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12
Garnish with a fresh peach wedge on the rim and a small sprig of mint. Serve immediately while the effervescence is at its peak.
💡 Chef's Tips
Use white peaches rather than yellow peaches for a more delicate, floral flavor that mirrors the original Italian recipe. Ensure all liquid ingredients and the glassware are ice-cold; temperature is the secret to maintaining carbonation without alcohol. If your peaches aren't perfectly ripe, macerate them in the sugar for 10 minutes before blending to draw out the natural juices. Avoid using canned peaches, as the syrup is too heavy and lacks the bright acidity needed for a refreshing mocktail. For a thicker consistency, you can freeze half of the peach slices before blending to create a 'frozen' Bellini texture.
🍽️ Serving Suggestions
Pair with salty appetizers like Prosciutto-wrapped melon or green Castelvetrano olives to balance the fruit sweetness. Serve alongside a classic Caprese salad with buffalo mozzarella and balsamic glaze for a light lunch. Excellent with lemon-infused biscotti or almond cantucci for a mid-afternoon treat. Complements a seafood-heavy brunch featuring smoked salmon tartines or crab cakes. Set up a 'Bellini Bar' with different fruit purées like strawberry or mango so guests can customize their mocktails.