Waitrose and Partners
Apricot Ginger Bellini

Apricot Ginger Bellini

The Bellini, created at the legendary Harry’s Bar in Venice in 1945, is traditionally made with peach purée, but tinned apricots work well year-round. This spiced version comes from the cocktail menu at London's The Counter.

5 out of 5 stars(1) Rate this recipe
  • Serves1
  • CourseDrink
  • Prepare5 mins
  • Cook-
  • Total time5 mins

Ingredients

  • 1 tin of Essential Apricot Halves in Fruit Juice (including the juice)
  • 10ml Waitrose Ginger Shot
  • Prosecco

Method

  1. Make an apricot purée by pouring the tin of Essential Apricot Halves in Fruit Juice (including the juice) into a blender and whizzing until smooth. Pour 40ml of the purée into a Champagne flute, add the Ginger Shot (store the rest in the fridge) and top up with Prosecco.

Rating details

Rate this recipe

Select your rating

0 out of 5 stars

Overall rating (5/5)

5 out of 5 stars1 rating