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Bellini cocktail

Bellini cocktail

This famous cocktail was invented at Harry's Bar, Venice, in 1934. The combination of peach juice and fizz is almost acceptable at breakfast.

Ingredients

  • 2 ripe peaches, peeled, halved and stone removed, or the equivalent using tinned peaches in natural juice

  • chilled champagne or sparkling wine

  • 2 chilled champagne glasses

Preparation method

  1. Place the peaches in a small blender and purée until totally smooth. This can be done well in advance and kept in the fridge. Spoon half into the chilled champagne glasses and slowly top up with champagne, stirring as you pour. You should ideally have one third peach purée to two thirds champagne. Serve straight away as a pre-dinner drink with the Cupid's Caviar, leaving plenty of time for a second glass each.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on

BBC One

10:00am Saturday 19 April

James is joined by chefs Theo Randall and Jack Stein, plus Gary Kemp.

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