Best Damn Bellini
by
Kelsey Ramage
A new bellini recipe with loads of different flavors!
This is the perfect drink to accompany a summer dish. Try it with an omelet, aromatic pasta, bruschetta, or seafood.
- Level
Advanced
- Cooking
5d+
- Overral
5d+
- Ready
Prosecco
60ml
Peach Wine
Peach
5kgChampagne Yeast
5gCaster Sugar
400gWater
2050ml
Miso Syrup
White Miso
50gWhite Sugar
250gWater
500ml
Equipment
Cocktail Shaker
Jigger
Cocktail Stirring Spoon
Champagne Tulip Glass
Ice Strainer
Blender
Container
Fine Mesh Sieve
Gauze Cloth
Funnel
Glass Jar
Kitchen Scale
Cheesecloth
Coffee Filter
Prosecco
60ml
Peach Wine
Peach
5kgChampagne Yeast
5gCaster Sugar
400gWater
2050ml
Miso Syrup
White Miso
50gWhite Sugar
250gWater
500ml
Equipment
Cocktail Shaker
Jigger
Cocktail Stirring Spoon
Champagne Tulip Glass
Ice Strainer
Blender
Container
Fine Mesh Sieve
Gauze Cloth
Funnel
Glass Jar
Kitchen Scale
Cheesecloth
Coffee Filter
Best Damn Bellini
Kelsey Ramage
Pit 5kg of peaches
Add the peaches to a blender and add 400g of caster sugar
Add 2L of water and blend it
Mix 5g of champagne yeast and 50ml of lukewarm water and stir
Add the peaches and the yeast to a container. Let ferment for 5d in a dark room with consistent temperature between 18°C & 24°C until they are slightly bubbly and sour smelling
Add 500ml of water to a pot over medium heat
Add 50g of white miso. Whisk to dissolve. Bring liquid to a boil
Strain the mixture to a container through cheesecloth
Pour through a coffee filter. Be careful not to disturb the liquid as it strains
Combine 250g of the liquid and 250g of sugar. Stir to dissolve
Store in a container with a lid. The miso syrup is ready
Strain the peaches, making sure there are no black moulds on it
Transfer the liquid to a jar. The peach wine is ready
Add 45ml of the peach wine to a cocktail shaker
Add 2.5ml of the miso syrup
Fill the cocktail shaker with ice cubes and stir to combine. Pour the liquid into a champagne tulip glass while straining the ice
Add 60ml of prosecco and stir to combine
The best damn bellini is ready! Enjoy!