Peach and Basil Bellini Splash
This refreshing cocktail combines ripe peach nectar with fragrant basil leaves, blended smoothly before being topped with bubbly Prosecco. The final drink has a vibrant, effervescent appearance with a golden hue and floating herbs, offering a fragrant aroma and a lightly fizzy, juicy taste.
Equipment
- Blender
- Chopping board
- Sharp knife
- Measuring jug or pitcher
Ingredients
- 2 cups ripe peaches, peeled and pitted
- 0.25 cup fresh basil leaves roughly chopped
- 1 cup peach nectar or juice
- 1 bottle Prosecco
Instructions
- Chop the peaches into smaller chunks and add them to the blender, along with the basil leaves.
- Pour in the peach nectar or juice and blend on high until smooth, about 30 seconds, until the mixture is vibrant and slightly frothy.
- Pour the blended puree through a fine sieve or strainer into a pitcher to remove any solid bits, pressing gently to extract as much juice as possible. Discard the solids.
- Fill each glass about halfway with the strained peach and basil syrup, which will be fragrant and slightly thickened.
- Carefully top each glass with chilled Prosecco, pouring slowly to preserve the bubbles and create a gentle fizz. Fill the glasses to the rim.
- Gently stir each glass once or twice to mix, allowing the flavors to combine while maintaining the bubbly sparkle.
- Garnish with a small basil leaf or a thin slice of peach on the rim for a beautiful, inviting presentation.
- Serve immediately while fizzy and aromatic, enjoying the delicate balance of fruit and herbs with each sip.
