I love these Bellinis for any party or celebration: they are a real show-stopper. The apricot purée needs to chill so plan ahead and get that made first.
The purée ingredients will make enough for 10 Bellinis, and a bottle of Prosecco will give you five, so with my logic it makes total sense to buy two bottles of Prosecco and use the lot!!
Makes 5 drinks, with enough purée for another 5
1 bottle (75cl) Prosecco
Dried rose petals, to garnish
45g (1¾oz) sugar
5 tbsp water
½ tsp Spice Kitchen Harissa Spice Blend
200g (7oz) ripe apricots, pitted and chopped
First make the purée. Combine the sugar, water and harissa blend in a heavy-bottomed saucepan.
Heat gently and simmer for 3–5 minutes until the sugar is dissolved. Remove from the heat and let everything steep in the liquid for about 15 minutes.
Add the chopped apricots to a blender, then fine strain (best through a funnel lined with filter paper) the harissa-spiced syrup directly into the apricots. Blend on high until completely smooth.
Transfer to a container, cover and refrigerate until completely chilled.
To serve your Bellinis, slowly fill your glasses with Prosecco then carefully spoon 2 tablespoons of the apricot purée into each one. Stirring takes away the clarity of the drink but you’ll really taste the lovely flavours this way.
Garnish with a sprinkle of dried rose petals.