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Frozen Valdo Nectarine Bellini for festive summer sundowners.

Bring on the festive cheer with frozen summer Bellinis, a refreshing twist to the famous

prosecco and peach cocktail invented in the legendary Harry’s Bar in Venice around the


With peaches and nectarines in season all summer, and fabulous Valdo Prosecco from the

Veneto region in Northern Italy now widely available in South Africa, you have all the

ingredients for sensational sundowners.

Besides packing a low-calorie, nutritious punch to counterbalance indulgent holiday

temptations, peaches and nectarines are incredibly versatile when it comes to festive


Valdo is one of Italy’s most respected prosecco producers harking back to 1926 in the iconic

village of Valdobbiandene. Valdo Extra Dry has the classic prosecco bouquet of apples and

pears that meld beautifully with juicy peaches and nectarines.

Embrace la bella vita with this show stopping Frozen Valdo Nectarine Bellini:


6 nectarines or peaches

100ml of boiling water

100ml of honey

Handful of ice

1 bottle (750ml) chilled Valdo Prosecco Extra Dry

Fresh mint, thyme and extra peach or nectarine slices to garnish


Slice nectarines or peaches into wedges, discarding the stones.

Place in an airtight container in a single layer and freeze overnight.

Combine water and honey, stirring until the honey dissolves. Chill.

Blitz the frozen fruit wedges, cooled honey syrup, ice and 500ml of Valdo Prosecco in a

blender until smooth.

Pour into 6 flutes and garnish with extra slices of nectarine or peaches, mint and thyme.

Feel inspired by following @juicydelicioussa on Instagram or visit

for more tempting peach and nectarine recipes and stay in the mix with @valdobyvinitalia on Instagram, @valdo_vinitalia on Twitter and Valdo South Africa on Facebook.

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