Photo by sally henny penny

Drink of the Week: Bellini

If you’ve been visiting your local farmers’ market for the last few weeks, you’ve probably noticed the wealth of juicy, ripe peaches and nectarines. I’ve been enjoying one every day this week, as demonstrated by the drippings on my clothes. They are certainly good enough to enjoy by themselves. The folks at Zuni Cafe in San Francisco thought so and charged $4.50 for a “perfect nectarine” on a plate. Okay… maybe that’s a little out of hand.

The best way I can think of to utilize great peaches is to make a fresh bellini. Traditionally this drink requires two parts peach puree and one part prosecco (Italian sparkling wine). But I would suggest gently macerating your peaches to maintain the texture and cava if you can’t get your hands on prosecco. Top it off with a little mint, and it will be perfect for enjoying the 90 degree weather this weekend.