Bellini Granita

Bellini Granita is a frozen variation of the famous Bellini cocktail, originally from Venice and invented by Giuseppe Cipriani at Harry’s Bar in the 1940s. The “granita” version is perfect for cooling off during the hottest months, combining the pleasure of prosecco with the sweetness of the peach. Here’s how to prepare it:

Ingredients

• 2 ripe peaches
• 30 ml of peach juice (optional, if you desire a more intense flavor)
• 10 ml of sugar syrup (if the peaches are not sweet enough)
• Prosecco q.b.
• Lemon juice, a couple of spritzes (optional, to balance the sweetness)

Preparation

1. Start by peeling the peaches and removing the pit. Then, cut the flesh into pieces.
2. Place the peach pieces in a blender and blend until you get a smooth puree. If you want, at this stage you can add peach juice to enhance the flavor and sugar syrup if necessary.
3. Pour the puree into a suitable container for the freezer and leave it to cool until it starts to crystallize (about 1-2 hours).
4. Take out the puree and stir with a spoon to break the ice crystals that have formed. This process should be repeated several times every 30 minutes or so, until you achieve the desired granita consistency.
5. When the granita has reached the right consistency, fill 2/3 of a flute glass with it.
6. Complete by filling the glass with cold prosecco.
7. Add a spritz of lemon juice if you wish for a touch of acidity.
8. Stir gently and serve immediately.

Bellini Granita is a sophisticated and refreshing way to enjoy the flavors of summer. It is important to use ripe peaches for a sweet and natural taste, and good quality prosecco to achieve the best possible result.

Fun Fact

The Bellini cocktail is named after the Renaissance painter Giovanni Bellini because the color of the cocktail reminded Cipriani of the shades of women’s clothing in Bellini’s works. The granita retains the elegance and flavor, but adds a pleasant freshness.