White peach purée

• Fresh
• Non-alcoholic

White peach purée is made by blending ripe, peeled white-fleshed peaches with a little lemon to slow oxidation. It has a floral scent, a thick texture and a delicate, faintly tart taste. It is the heart of the Bellini, created in Venice at Harry's Bar by Giuseppe Cipriani, who insisted on white peaches. Many Venetian bars serve it with fresh fruit only in the summer months, when peaches are in season.

Also known as: White peach puree

Used in 1 cocktail.