The best thing about summer, by far, are gorgeous, perfectly ripe Georgia peaches. I buy them by the dozen at our local farmer’s market and easily go through them in a week. But occasionally we get a batch that’s turning a little too soon, which gives us the perfect excuse to enjoy our twist on a Peach Bellini mocktail.
No need for Prosecco or some other sparkling wine. Club soda or seltzer water will do just fine, along with a beautiful puree of ripe beaches enhanced with cinnamon and agave.
You can prepare the puree way in advance, especially if you are prepping for a special occasion or brunch. But if you do prep early, make sure you add a teaspoon of lemon juice to prevent the puree from turning brown. It helps to maintain the fresh taste of the peaches, too.
The cinnamon gives the Bellini an added depth and cuts through the natural sweetness of the peaches, making it all the more interesting for your palate. The drink does very well with traditional brunch staples like quiches, omelettes and Belgian waffles. However, we made ours for a Sunday evening BBQ and it complemented the creamy side salads and paired fantastically with roasted vegetables.
Although this is a traditional Italian drink, you can use any sparkling wine instead of Prosecco if you choose to make an alcoholic version.
Whichever version you choose, know that you are in superb company. Hemingway himself drank these in the famous Venetian hideaway, Harry’s Bar, where the originally drink was concocted. Salut!
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- one bottle seltzer water or club soda
- four ripe peaches
- 1/2 teaspoon cinnamon quality
- 1/2 teaspoon agave quality
- one cup ice
In a blender add four fresh, ripe Georgia Peaches, peeled and pitted
add one cup ice
add 1/2 teaspoon agave
and 1/2 teaspoon cinnamon
blend on high for two minutes and pour into chilled glass
before serving, pour seltzer water or club soda into glass
optional: sprinkle a pinch of cinnamon powder for garnish