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Created by Giuseppe Cipriani of Harry's Bar in Venice, this is probably one of Italy's most popular aperitivi. A few drops of raspberry purée impart rich color and flavor to the drink. If white peaches are not available, use yellow peach purée and omit the raspberry.
- 2/3 cup white peach puree
- 1 teaspoon raspberry puree
- 1 bottle chilled Prosecco, Asti Spumante Brut or other Italian sparkling dry white-wine
In the bottom of each flute or white-wine glass, pour about 1 1/2 tablespoons peach purée and add 2 or 3 drops of raspberry purée. Pour an equal amount of the wine into each glass and serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
75 calories; 0g total fat; 0mg cholesterol; 12mg sodium; 11g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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