With our champagne stock now empty (*cries tears of sadness*), we’ve had to find other ways to fulfill our vino/champagne requirements.
Enter the Bellini.
If you know much about Thailand, the one downside of living here is that they have a crazy high import tax on pretty much everything. That includes alcohol. That means a bottle of wine, say in the US/Australia/Europe…. that may cost $10, is going to cost you $30 here. A bottle of Champagne that is $45, well that’s likely going to set you back $150 (unless you have some very good suppliers or connections).
Hence after craving some sparkles, we decided to try our hand at making home made bellini’s.
First challenge, white peaches in Bangkok – a rarity, and if you do find them, be willing to pay at least $7-$10 a peach. So, we substituted. We were able to find some frozen peach slices and spoiler: the Bellini’s were a winner!
Our recipe:
(makes approximately 2 very large Bellini’s)
- 1 whole peach or 7 frozen peach slices
- squeeze of 1/4 quarter fresh lemon
- 375ml of Martini Gold Prosecco (or half the bottle)
- 20ml of sugar syrup
- Icecubes
Method:
Blend the peaches, lemon and sugar syrup to make a puree.
Put 6-7 large icecubes into the glass with puree.
Slowly pour your prosecco, and stir until combined.
Strain and serve into a Champagne or White Wine Glass.
Enjoy! and drink far too many Bellini’s than necessary.
Side Tip: The idea to make Bellini’s came from the idea that we could perhaps stretch out the wine, and drink less (ie pay less) to drink longer.
These bellini’s are so delicious that unfortunately this does not work and you drink just as fast (whilst maybe not so delicately) as a glass of fine Champagne.
Champagne Vivant 