"Bellini" is an ageless alcoholic drink created by Guiseppe Cipriani - founder of Harry's Bar in Venice, Italy - sometime between 1934 and 1948. Originally made with pureed white peaches, raspberry or cherry juice, andProsecco, it had a "pinkish" hue which apparently reminded Cipriani of a saint's toga (a loose garment worn in Rome) in a painting by Giovanni Bellini.
Cipriani named his drink Bellini. Because white peaches were not in plentiful supply then, (even now), the drink became a seasonal favorite only among the patrons. Ernest Hemingway, an American writer, loved Bellini. When a Frenchman found a way to ship fresh white peach puree to Harry's Bar in Venice and New York, Bellini became a year-round favorite.This "sorbetto" (Italian for sorbet) was adapted from the famous drink.
Bellini Ice
Serves 8
- 4 fresh medium ripe yellow peaches, peeled, de-stoned and quartered
- 2 cups fresh raspberries, chilled in refrigerator for garnish
- 11/2 cups Prosecco Italian sparkling wine
- 2 ounces Peach Schnapps
- 1/4 cup white sugar
Method
- Peel peaches. Remove and discard stones or pits. Cut peaches into quarters and put them in a blender or food proccesso.
- Add 1/4 cup sugar, 1.5 cups Prosecco, and 2 ounces Peach Schnapps. Blend well.
- Transfer into a nonmetallic bowl and put the mixture in the freezer.
- Follow one of the methods described below in making the sorbet.
- When the dessert is ready, scoop into pre-chilled serving containers and garnish with chilled raspberries. Serve immediately.
Hand-whisking Method
- Turn your freezer into the coldest possible setting
- Select a nonreactive metal bowl that will fit in the freezer. Transfer dessert mixture into this bowl and put it in the freezer.
- When ice crystals begin to form around the ring of the bowl, whisk it to break up the ice crystals and aerate the mixture. Return mixture to the freezer.
- Repeat the process of whisking until the mixture attains a smooth consistency. Do not overbeat.
- When dessert is ready, serve at once
Food Processor Method
- Freeze the mixture in a nonreactive metal bowl.
- When the dessert has solidified, break it into chunks and put chunks in a food processor. Do not overprocess, or the sorbet will melt.
- Process dessert until it is smooth. Return to the freezer for another 15 minutes, then serve in prechilled containers.
Churning Method
For this method, you will need either an old-fashioned ice-cream maker or an electric model. If you are using a convenience model, follow manufacturer's directions carefully.
Nutritional Content Per Serving Portion of Recipe
- Calories: 106
- Carbohydrates:27 grams
- Dietary Fiber: 4 grams
- Protein: 0.75 grams
- Vitamin A: 170 International Units (IUs)
- Betacarotene: 37 micrograms
- Lutein & Zeaxanthin: 87 micrograms
- Vitamin C: 12 milligrams
- Vitamin E: 0.64 milligrams
- Vitamin K: 16 micrograms
- Vitamin B1/Thiamin: 0.02 milligrams
- Vitamin B2/Riboflavin: 0.003 milligrams
- Vitamin B3/Niacin: 4.8 milligrams
- Vitamin B6: .=0.002 milligrams
- Vitamin B12: 0 micrograms
- Folate: 8.5 micrograms
- Pantothenic Acid: 0.09 micrograms
- Calcium: 11 milligrams
- Iron: 0.35 milligrams
- Magnesium: 11 milligrams
- Phosphorus: 20 milligrams
- Potassium: 142 milligrams
- Sodium: 2 milligrams
- Copper: 0.37 milligrams
- Manganese: 0.51 milligrams
- Selenium: 0.11 micrograms
- Total Fat: 0.33 milligrams
- Saturated Fat: 0.15 milligrams
- Monounsaturated Fat: 0.36 milligrams
- Polyunsaturated Fat: 0.16 milligrams
- Alcohol: 7 grams
Note: Recipe and nutritional content analyzed by the author.
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