Peach-and-Lemon Verbena Bellinis

The Bellini was invented in 1943 by bartender Giuseppe Cipriani at Harry's Bar in Venice. Chef Chris Cosentino spikes his version with muddled leaves of fresh lemon verbena, a potent summer herb.

Slideshow: More Champagne Cocktails

  • Total Time:
  • Servings: makes 10 bellinis

Related Video

More Videos
Cocktails for Election Night 2016

Ingredients

  • 1 pound very ripe white peaches, peeled and quartered
  • 1/2 cup fresh lemon verbena leaves
  • 1 cup ice
  • 2 bottles Prosecco, chilled

How to make this recipe

  1. In a blender, puree the peaches until smooth. Strain the puree into a glass measuring cup; you should have 1 1/2 cups.

  2. In a cocktail shaker, muddle the lemon verbena leaves with the ice. Add the peach puree and shake well. Strain the puree into the measuring cup. Pour the peach puree into Champagne flutes, top with the Prosecco and serve right away.

Contributed By Published August 2008





470575 recipes/peach-and-lemon-verbana-bellinis 2013-12-06T23:40:58+00:00 Chris Cosentino summer|cocktail-party|easter|mothers-day|italian|cocktails|10|brunch august-2008,Chris Cosentino,Incanto,Harry's Bar,Giuseppe Cipriani,peach bellinis,bellinis,verbena,champagne cocktail recipes,peach-and-lemon-verbana-bellinis 470575
Close

Aggregate Rating value: 3

Review Count: 5343

Worst Rating: 0

Best Rating: 5

Advertisement
Advertisement
Advertisement
Advertisement