Recipe courtesy of Adam Sobel
White Peach and Purple Basil Bellini
- Level: Easy
- Yield: 4 cocktails
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 510
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 112
- Dietary Fiber
- 2
- Sugar
- 109
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 7
- Total: 8 hr 45 min (includes cooling and steeping time)
- Active: 15 min
Ingredients
Simple Syrup:
2 cups sugar
3/4 bunch fresh purple basil
Bellini:
2 white peaches, peeled, plus 4 slices white peach, for garnish
8 dashes orange bitters
One 375-milliliter bottle prosecco
1 bunch fresh purple basil leaves
Directions
- For the simple syrup: Combine the sugar and 2 cups water in a saucepan over low heat until the sugar is dissolved. Turm off the heat, then add the basil and let cool. Refrigerate overnight, then strain.
- For the bellini: Purée the white peaches in a blender. This bellini stays true to the original but we’re going to kick it up with some beautiful purple basil.
- Pour 1 ounce white peach purée to each of 4 champagne flutes. Add 1/2 ounce simple syrup to each, then 2 dashes orange bitters and just a small splash of prosecco to each to mix everything up so it doesn’t explode when we add more. Stir this a bit, and when the bubbles die down, fill the glasses the rest of the way with the prosecco.
- To finish it off, garnish with a slice of peach and a few of those beautiful purple basil leaves.