A Vagabond Life - Food

The Bellini was invented sometime between 1934 and 1948   by Giuseppe Cipriani the founder of Harrys Bar in Venice, Italy. Because of its unique pink color, which reminded Cipriani of the color of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini he named the drink the  Bellini . The drink consists of puréed white peaches ( although yellow peaches can be used) and prosecco or champagne.  It is very simple to make...just purée the peaches and put into a champagne flute then pour the prosecco or champagne over it. Delicious!

The important thing about this recipe is that it uses unripe walnuts, that is when the walnuts are still in the green outer casing.  The traditional time to make Vin de Noix is on the  Fête de la Saint-Jean (John the Baptist) on 24th June.   Ingredients 40 green walnuts still in their outer casings 1 litre vodka 5 litres red wine 1 kg sugar  Sometimes one or all of the following are added but are optional. 12 walnut leaves Zest of 1 orange 4 to 8 cloves Method Place all of the ingredients in an large glass container with a lid and mix well. Store in a cool dark place for 6 to 8 weeks, shaking occasionally. After 6 to 8 weeks strain through cheesecloth into a bowl. Taste, and adjust the sugar if you want the drink to be sweeter. Bottle and store in a cool dark place.