Imported directly from France, Fruits are cultivated on appropriate soils and picked when fully ripe. Selected, pressed and sifted … retaining the best attributes of fruit, its flavour and vitamins. A natural recipe : no flavour added, no colouring, no preservative. Just a few ounces of sugar. A smooth pasteurisation process to preserve the taste and colour of fruit. Ravifruit purees are authentic flavours and purees, always ready to use ! Peach Puree is pasturised and sweetened and sold in a 1kg Tetra pack for your convenience. Perfect for cocktails or deserts. White peach Puree is the essential ingredient in world famous cocktail, Bellini. In Italy, the Bellini is one of the most popular cocktails. The Bellini was named after the artist, Giovanni Bellini by Guiseppe Cipriani, owner and founder of the world famous Harry's Bar in Venice. Cipriani named the cocktail Bellini because of the light pink colour which reminded him of a painting he saw of a toga wearing saint painted by Bellini.

The Bellini, because it's main ingredient was white peaches was only available seasonly. It was the enterprising French who developed a way to process and store the white peaches in season that are reposnsible for us being able to enjoy a Bellini made with white peach puree any day of the year.

The other ingredient for a Bellini is Prosecco an Italian sparkling wine. A Bellini is traditionally served in a chilled champagne flute without ice.

My mate Possum, the big, bald fella with the keys to the bar and who locks up at nights and Barney Allens in St Kilda uses the Ravifruit purees in his traditional and original cocktails. Possum is a huge man with an accompanying knowledge of all things cocktail. Possum will make you a traditional Bellini even if it isn't on his list. Possum likes the ravifruit purees because they are consistent. The consistency means that the cocktail that got you dancing last night, will get you dancing again tonight if you decide to back up and be excatly the same buzz.

Possum also uses the White peach puree in one of his many original recipes like the one he calls "The Swinger". It's a vodka based cocktail that tastes like the old Frosty Fruit icy pole. If you ever get the chance to visit Barney Allens and Possum is working the shakers, ask him to mix you up a "Magnum P.I." which is a rum based, Pina Colada style cocktail using the ravifruit Strawberry Puree as a base. Tell him Calvin sent you and that you "like 'em long" (as in long drinks).......Calvin