Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    White Peach Bellini

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    White Peach Bellini Empty White Peach Bellini

    Post by Lobo Wed 21 Dec 2016, 5:41 pm

    White Peach Bellini Img2l
    White Peach Bellini

    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Servings: 4
    Created in 1948 by Harry Cipriani at Harry's Bar in Venice, Italy, this sophisticated drink was named for the 15th-century Venetian artist Jacopo Bellini, a painter Cipriani much admired. Apparently, the wonderful faint pink hue of the Bellini reminded him of a similar shade in one of the artist's paintings. The components are fairly simple but when combined, they make an intricate, stylish drink.

    If white peaches are out of season, use yellow ones; the drink will not be quite the same in color, but it will retain its marvelous balance and flavor. You can also use frozen peach puree in place of the fresh peach (if you do, omit the lemon juice and simple syrup).


    Ingredients:


    • 1 ripe white peach, pitted but not peeled, cut into 1-inch cubes
    • 1 tsp. fresh lemon juice
    • 1 tsp. Simple Syrup
    • 2 cups Prosecco (an Italian sparkling wine), Champagne, sparkling wine
        or nonalcoholic sparkling wine

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    Directions:

    In a blender, combine the cubed peach flesh, lemon juice and simple syrup and blend well. Divide the peach puree among 4 chilled Champagne flutes. Gently pour in the sparkling wine. Stir gently to combine.
    Adapted from Williams-Sonoma Guides, The Bar Guide, by Ray Foley (Time-Life Books, 1999).

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