Earlier this year when Dave and I were in Venice I had my first sip of Prosecco and fell in love. Not the kind of love that replaces my affair with champagne but the kind of love that makes a new space in your life. We frequented a bar in the square near to where we were staying and they sold Prosecco by the glass. For €2 I thought it was worth the try and I am so glad I chose that as my evening drink. Prosecco has a lovely green apple taste on the palate which I really enjoy. Even better is that Dave also enjoys the Prosecco and so now I can open a bottle and not have to worry about finishing it by myself – not that I would complain really! We did not frequent Harry’s Bar in Venice where the world famous Bellini was invented by Giuseppe Cipriani as anything close to St. Mark’s Square and the Rialto Bridge is expensive – I am talking about €12 a beer expensive. But, when I was thinking about what to do with my kiwi fruit in a drink I thought straight away I would create a kiwi version of this famous cocktail. When white peaches are in season here I am going to try the original, but for now I am going to enjoy my kiwi and Prosecco cocktail.
Have you tried a Bellini?
- 1 kiwi fruit, peeled and puréed
- 50mls kiwi purée
- 100mls Prosecco
- Place the kiwi purée into a champagne flute
- Pour the Prosecco over the purée and give it a gentle stir
- Drink straight away
Click on the links for conversions and notes.
Disclosure: I have been provided with 28 kiwi fruit to take part in this challenge as well as the give aways. This post is in line with my blogging policy.
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