Quick recipe finder 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.
By Jo’ Pratt From Saturday Kitchen
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
Method
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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