Preparation info
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Appears in
Wild Weed Pie: A Lifetime of Recipes

By Janni Kyritsis and Roberta Muir

Published 2006

  • About

This recipe is proof that with wonderful ingredients it doesn’t take much to create a masterpiece. The original Bellini was created at Harry’s Bar in Venice, where they squeezed perfectly ripe white peaches (never yellow) with their hands to extract the juice, and then passed it through a fine sieve. This is my version, which I first made for this sorbet. I later decided to make the peach purée for the bar at MG Garage and top it with prosecco when guests ordered Bellinis.