My F&W
quick save (...)

Peach-and-Lemon Verbena Bellinis

  • TOTAL TIME: 20 MIN
  • SERVINGS: makes 10 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.

  1. 1 pound very ripe white peaches, peeled and quartered
  2. 1/2 cup fresh lemon verbena leaves
  3. 1 cup ice
  4. 2 bottles Prosecco, chilled
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.