Best Damn Bellini
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.
Pit <quantity>5<unit>kg</unit></quantity> of peaches
Add the peaches to a blender and add <quantity>400<unit>g</unit></quantity> of caster sugar
Add <quantity>2<unit>L</unit></quantity> of water and blend it
Mix <quantity>5<unit>g</unit></quantity> of champagne yeast and <quantity>50<unit>ml</unit></quantity> 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 <temperature>18<unit>°C</unit></temperature> & <temperature>24<unit>°C</unit></temperature> until they are slightly bubbly and sour smelling
Add <quantity>500<unit>ml</unit></quantity> of water to a pot over medium heat
Add <quantity>50<unit>g</unit></quantity> 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 <quantity>250<unit>g</unit></quantity> of the liquid and <quantity>250<unit>g</unit></quantity> 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 <quantity>45<unit>ml</unit></quantity> of the peach wine to a cocktail shaker
Add <quantity>2.5<unit>ml</unit></quantity> 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 <quantity>60<unit>ml</unit></quantity> of prosecco and stir to combine
The best damn bellini is ready! Enjoy!
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