A real bellini is a “brunch cocktail”, made by pouring some peach puree into the bottom of a champagne flute and then topping it up with sparkling Italian wine. Champagne or other sparkling wines are often used instead, although that’s not the authentic recipe.
This recipe is a variant using lillypillies (riberries) instead of peach puree. In keeping with that theme, I also used an Australian sparkling wine.
– 1 cup lillypillies (seeds removed)
– 1/2 cup water
– 1/2 cup sugar
– (optional) 2 or 3 lemon leaves (or lemon myrtle leaves, if available)
The lillypillies will go translucent when they’re poached, and the sugar will dissolve (you may need a little more or less water to get a nice syrupy consistency). Allow the fruit and syrup to cool and remove the lemon leaves.
Spoon some of the poached lillypillies and syrup into a champagne flute, then top up with a sparkling wine or soda water. I used a fairly cheap Australian sparkling wine, and it produced a very drinkable summer tipple.