Sea Change Bellini
What you’ll need
One tablespoon of peach puree
125ml Sea Change Prosecco (or use Sea Change Free for a delicious alcohol-free version!)
Peach slice, for garnish
Make your own
Put the peach puree into the bottom of a chilled flute glass
Fill the glass slowly with Sea Change Prosecco or Sea Change Free so it stirs up the puree
Garnish with the peach slice, either slit and rested on the rim or dropped into the glass
If you want to mix it up a little, try these variations: the Puccini (mandarin juice and Sea Change Prosecco/Free), Rossini (strawberry puree and Sea Change Prosecco/Free), and Tintoretto (Sea Change Prosecco or Free with pomegranate juice).
Did you know, the Bellini was invented in 1948 by Giuseppi Cipriani, founder and barman at the legendary Harry's Bar in Venice? Legend has it he was inspired by the works of 15th century Venetian painter Giovanni Bellini in which the skirts of the women were peach-coloured.