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Passion fruit Bellini cocktails
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Giuseppe Cipriani is credited with creating the classic Bellini in 1948 at his bar in Venice, Italy, where he combined peach purée and Prosecco into a cocktail. Its pink colour reminded him of the toga worn by a saint in a painting by 15th-century Venetian artist Giovanni Bellini. This recipe swaps in passion fruit purée and rosé wine to boost the blush.
1 passion fruit
250ml chilled rosé Champagne or sparkling rosé wine
2 tbsp orange liqueur eg Cointreau
1. Halve the passion fruit and scoop the flesh and seeds into a small sieve or tea strainer. Press with the back of a spoon to extract the juice then place in the fridge along with 2 Champagne saucers or flutes and leave to chill.
2. Pour the sparkling wine (or Champagne) into the glasses then add the liqueur and 1 tsp of the passion fruit juice into each glass – the wine will foam rapidly as the passion fruit is added.
SanLeo Rosato NV, Italy, sparkling wine.
Typical values per serving:
This recipe was first published in February 2012.