Rosemary Peach Bellini is a fun twist on the classic Venetian Bellini Peach Cocktail with added aromatics and spices. The peach puree is flavoured with a pinch of cubeb pepper and poured over a crushed cardamom pod. Top up with Prosecco, add a rosemary stirrer and hey presto, the divine Rosemary Peach Bellini.
White, Doughnut or Yellow Peaches
The perfume of the cardamon and cubeb and then the aroma of the rosemary as you sip your Bellini is exquisite. We left the cubeb pepper floating – and liked it coarsely ground. You may prefer much finely ground pepper added to the peach puree. I tend to use white peaches or doughnut peaches as they have a slightly more delicate flavour and are not as sweet. The lighter colour also looks more attractive, but it is certainly not a game-changer. Use yellow peaches if that is what is to hand. The colour of the peaches should certainly not stop you from making your Rosemary Peach Bellinis!! You will need around four/five peaches per bottle of Prosecco. I’ve recommended about 40-50 ml of puree to 100ml of Prosecco but experiment to find your preferred mix.
Chill Everything in Advance
Chilled Prosecco and glasses are essential to make the perfect Rosemary Peach Bellini. So please be sure to put your serving glasses and bottle of Prosecco in the fridge a few hours before. Make the puree in advance, and again this needs to be chilled. It’s a good idea to add a squeeze of lemon to the puree to stop it from discolouring. The other simple trick is to quickly swirl some ice cubes in the glass to chill them, then throw the ice before making the drink.
Peach Bellini is often made with frozen peaches. So why not make a double batch of puree, which you can freeze to bring a little sunshine into those Christmas cocktails.😁
A few more drinks inspiration here.
Rosemary Peach Bellini
- 750 ml Prosecco – chilled
- 4 peeled doughnut or white peaches or yellow peaches
- 3 cubeb peppercorns (finely ground)
- 5 green cardamom pods
- 5 rosemary branches
- Chill the Prosecco and glasses for a couple of hours before you plan to serve.
- Peel, de-stone, and chop the peaches. Puree with the finely ground cubeb pepper. Add a small squeeze of lemon, cover and place in the fridge. Ideally, chill for at least 30 minutes,
- Add a crushed cardamom pod to each glass and cover with about 40-45ml (3 tablespoons) of peach puree. Top up with Prosecco, add the rosemary branch and stir gently.
- A 750ml bottle of Prosecco should equal about 5-6 glasses of Bellini, depending on how much puree you use in each glass.
- Enjoy – its a delicious cocktail.