Bellini
Instructions
  1. Makes 5 drinks. Add all to 1.25L PET bottle and chill, ideally overnight.
  2. Once batch is cold pop a carbonation cap on and carbonate to 50psi, give it a few shakes to make sure maximum C02 is absorbed and leave to settle in the fridge.
  3. Pour 150ml per drink into a flute.
Recipe Notes

*For the fermented peach cordial:

  • 5 medium white peaches, sliced thin
  • 5 medium yellow peaches, sliced thin
  •  200g caster sugar
  • 0.44g cider yeast
  • 1500ml water

Add all to a mason jar and stir to dissolve sugar, cover with a napkin or muslin cloth and leave to ferment for 5 days, stirring daily.

After 5 days strain through a chinois into another mason jar and leave in the fridge to clarify for 5 days.

Pour off clarified peach wine and measure the volume. Add 30% caster sugar and stir to combine. Measure new volume of liquid (should be around 1400-1500ml) and add 1% citric acid and .5% tartaric acid. Stir to dissolve.

Recipe by Darren Leaney, Capitano, Melbourne.

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