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.

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  • 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.

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