Make Mine a… Blackberry Bellini

Making Blackberry BelliniThe Bellini is a classic cocktail first served in Venice in the 1930s. It combines peach purée and sparkling wine, and is generally served as an apéritif, although it’s also popular as an accompaniment to a leisurely breakfast or brunch. Apparently, the only real way to make a Bellini is with puréed white peaches and Prosecco. And according to the experts there should be absolutely no exception to this rule. It seems that the stronger taste of Champagne overpowers the delicate flavour of the peach, and if more fruit is added then you risk the drink becoming too sweet (and too fruity). For aficionados it seems that adding anything else – I’ve seen suggestions from peach schnapps to orange water – is simply wrong.

But there are also those who are more than happy to make alternative versions of the classic Bellini, and although – technically at least – they’re probably not a Bellini at all, I’ve seen some wonderful sounding recipes using everything from mangoes to lychees.

Blackberries and blackberry puree

Suitably inspired, it seemed that this could also be an excellent way to use some of the beautiful blackberries that I picked recently – and I think that it worked out really well. Probably the only detail that made it anything like an actual Bellini was that I used Prosecco, but it may be that another sparkling wine would go just as well with the blackberry purée. Anyway, I think that it looked spectacular – it was certainly a glorious colour – and it made a great autumnal aperitif that was thoroughly enjoyed by all.

Blackberry Bellini

For the blackberry purée:
150g / 5 ounces blackberries
1 tbsp cold water
1 tbsp freshly squeezed lemon juice
Caster sugar, to taste (if needed)
For the blackberry bellini:
5 oz Prosecco
2 oz blackberry purée

Method

For the blackberry purée:

Put the blackberries in a small saucepan with the water and lemon juice. If you think that it’s going to be too tart, then add a little sugar. But be careful not to overdo this – you don’t want the purée to taste syrupy.

Bring to the boil over a medium heat. Put a lid on the pan, turn the heat down and leave to simmer gently for 5 minutes – stirring occasionally – until the berries begin to break down.

Remove from the heat and leave to cool a little.

Use a stick blender or food processer and blend until puréed.

Strain the berry mixture through a sieve set over a medium bowl and discard the solids.

Cool and keep in an airtight container until ready to use.

For the blackberry bellini:

Pour the blackberry purée into a champagne flute.

Top off with Prosecco, stirring as you go.

(Ideally, it seems that you should be aiming for about ⅓ purée to ⅔ Prosecco, but I wouldn’t worry about this too much and adjust according to taste).

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About Georgina

Originally from the South of England, I've also had homes in Australia (Canberra) and the US (Los Angeles). I've been based in the UK city of Sheffield for a couple of years now. My blog is about adventures with food - markets, ingredients, books, recipes, places I've eaten and other related experiences. It focuses on stories from Sheffield, South Yorkshire and nearby Derbyshire, as well as places farther afield.
This entry was posted in Breakfast, Brunch, Drinks, Food, Fruit, Recipes, Seasonal and tagged , , , , , . Bookmark the permalink.

22 Responses to Make Mine a… Blackberry Bellini

  1. Liz says:

    that is lovely! definitely in your camp, thinking it’s ok to tweak classics just for fun 🙂

  2. Jody and Ken says:

    Very nice. Dramatic. What else is for brunch? Ken

  3. Yummy! Will have to give this a try 🙂

  4. Sophie33 says:

    Just now, I am finished working a lot in my garden & I need something like this special drink to reward myself! 🙂 I am going to make it just now & sip & enjoy! xxx

  5. Tammy says:

    Yum. I just made these with Rhubarb and they were delicious!

  6. Sounds amazing, Georgina! And it reminds me of the debate (friendly) I had with a friend’s husband over what constitutes a true mojito. I’m totally in your camp with tweaking recipes to suit our taste and preference. That only makes it more exciting, I think! 🙂

  7. Berry yummy!!! Thank you for sharing and Happy October, my friend!

    May this month be a lovely and inspiring one for you and your loved ones!

    Take care and cheers!! 😀

  8. Sophie James says:

    I love this, and it’s a very good use for all the blackberries still hanging around. It looks very festive, almost Christmassy. And such a gorgeous colour. Sophie

    • Georgina says:

      Thanks Sophie. I also think that the colour is incredible, and it really does look Christmassy, doesn’t it? I’ll definitely be making them again for the festive season.

  9. garethhevans says:

    The blackberries we picked were exceptionally tasty this year, and would have worked really well for this (we had boring old tarts and crumbles). A lovely post, thank you.

    • Georgina says:

      Thank you. It was a particularly good year for blackberries – and the season went on for quite a long time as well.
      This was a really great way to use some of them, and I’ll definitely be doing it again at Christmas.

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