Rosemary Peach Bellini
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A fun twist on the classic Venetian cocktail; white peach puree flavoured with a pinch of cubeb pepper, cardamom and rosemary.
Serves:5
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 130kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 26mg | Potassium: 302mg | Fiber: 2g | Sugar: 12g | Vitamin A: 392IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg
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