White Peach Puree
makes enough for 4 drinks
The key to a perfect Bellini is this white peach purée. One may find frozen white peach purée in specialty markets. But when white peaches are abundant during the summer, make the purée using fresh fruit.
Read more about this recipe at Rob Chirico's Hair of the Dog. For more of Rob's great drinks, buy his Field Guide to Cocktails.
1 pound white peaches
Simple syrup (1 part sugar dissolved in one part water), as needed
prep: 20 minutes
total: 20 minutes
food mill
fine sieve (or China cap)
pitcher
Peel, pit and purée peaches through a food mill; then strain through a fine sieve or China cap into a pitcher. Add simple syrup to taste if peaches are too tart, and refrigerate until cold.
