‘Bellini’ with fizzy grapes

‘Bellini’ with fizzy grapes

Lamingtons & lemon tart
Patricia Niven

This is sure to be a big hit with your guests and will make your night go with a fizz! The dish can be served at the start of the night as a livener, or as a small, cleansing course after the main before dessert proper. It includes a simple but stunning dinner party trick that’s great to have up your sleeve. Serve the fizzy grapes soon after discharging, for maximum tiny bubble explosions.


Quantity Ingredient

Fresh peach slices

Quantity Ingredient
1 peach, fresh and ripe

Sparkling jelly

Quantity Ingredient
60ml sugar syrup
150ml sparkling wine
2 1/2 gold-strength gelatine leaves, soaked and drained

Peach and sparkling wine granita

Quantity Ingredient
125ml peach juice, puree or nectar
25g caster sugar
1/2 gold-strength gelatine leaf, soaked and drained
125ml sparkling wine

Fizzy grapes

Quantity Ingredient
32 grapes
200ml sparkling wine


  1. To prepare the fresh peach slices, organise a bowl of iced water.
  2. Score a cross in the base of a ripe peach with a sharp knife.
  3. Bring a saucepan of water to the boil and plunge the peach in it for 20 seconds. Remove the peach and drop it into the bowl of iced water to cool it down and prevent overcooking.
  4. Remove the peach from the water and, using a small knife, lift the skin off the peach revealing the flesh. Cut the peach in half, discard the stone and thinly slice the halves.
  5. Arrange the peach slices in the base and inside six to eight champagne flutes or glass bowls.
  6. For the sparkling jelly, place the sugar syrup and sparkling wine in a saucepan over medium heat and bring to a simmer. Remove from the heat and stir in the soaked gelatine to dissolve it.
  7. Strain the jelly into a jug and pour it carefully and equally into the 6–8 champagne flutes or glass bowls.
  8. Place the glasses in the refrigerator for a minimum of 2 hours to allow the jelly to set.
  9. To make the granita, place the peach juice and sugar in a saucepan over medium–low heat and stir gently to dissolve the sugar. Remove from the heat and stir in the soaked gelatine to dissolve it. Stir in the sparkling wine. Pour the mixture into a small plastic container and place it in the freezer.
  10. Stir and scrape the mixture with a fork every hour until you have fine shavings of ice. This may take 6 hours for the perfect consistency. Store in the freezer until needed.
  11. To make the fizzy grapes, wash the grapes and place them in a 500 ml siphon gun.
  12. Add the sparkling wine to the siphon gun.
  13. Screw on the lid.
  14. Carbonate with two soda bulbs. Leave in the refrigerator for at least 4 hours.
  15. To assemble, you’ll need to work fast putting this simple dish together with all of the prepared components.
  16. Discharge the liquid from the siphon gun reserving the liquid in a jug. Don’t open the siphon gun just yet though, to make sure the grapes don’t fizz flat.
  17. Remove the glasses from the refrigerator and spoon the granita equally onto the jelly in each one, leave 1 cm free at the top of the glass to fit the grapes.
  18. Open the siphon and pour the grapes out into a bowl. Place three or four grapes onto the granita in each serving glass. Carefully pour the reserved liquid equally into each glass and serve immediately.


  • The peach must be ripe to ensure the skin comes off easily after poaching. Use frozen or tinned peaches when fresh are not in season.

    The juice from the siphon is delicious with the sparkling wine, taking on the extra flavour of the grapes. The grapes are best eaten as soon as they have been removed from the carbonated siphon so do this step at the last minute for maximum fizz.
darren purchese
burch and purchese
sweet studio
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