Apricot Bellini Cocktail Recipe
This sweet and bubbly drink combines fresh apricot puree with prosecco for a perfect brunch cocktail. It takes just 5 minutes to create this elegant twist on the classic peach bellini.
Equipment
- Blender or food processor
- Fine-mesh strainer
- Champagne flutes
- Measuring jug
- Spoon: For stirring.
Ingredients
Makes 4 servings
- 4 ripe apricots pitted and chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon sugar optional
- 1 bottle prosecco chilled
- Ice cubes for chilling
Instructions
- Place the chopped apricots in a blender with lemon juice and sugar. Blend until smooth.
- Strain the puree through a fine-mesh strainer to remove any pulp. Chill the strained puree for 30 minutes.
- Add 2 tablespoons of apricot puree to each champagne flute.
- Then, slowly pour the chilled prosecco into each glass, filling to the top. The ratio should be 1 part puree to 4 parts prosecco.
- Stir gently with a spoon to combine the puree and prosecco.
Notes
The apricot puree can be made up to 24 hours ahead and stored in the fridge.
Choose ripe, fragrant apricots for the best flavor. If apricots aren't in season, high-quality jarred apricot nectar works as a substitute.
Chill both the puree and prosecco well before mixing. Warm ingredients will make the cocktail flat.
The sugar is optional. Adjust the amount based on the sweetness of your apricots.