Loquat Bellinis

Fresh from the tree, loquat (or what we call akedene in Lebanon) is sweet and bursting with juice and flavor. It is so delicate that it is rarely shipped to commercial markets, making it one of those precious fruits we associate with spring in Lebanon. When in season, you see the fruit hanging off trees around the city in old buildings’ front yards.

The Bellini was created in the 40’s by Giuseppe Cipriani at the legendary Harry’s bar in Venice. Cipriani named it after the famous Venetian artist Giovanni Bellini as he was inspired by the pink glow in one of his paintings. In one of our mixology sessions with Veronica Lia, we wanted to make our own take on the Italian classic. As it turns out, loquat makes a great Bellini, and a perfect accompaniment to a brunch. Who doesn’t love fresh fruit purée and something sparkling?

How to make this:

• Purée 40ml of fresh loquat and start building the drink in a flute glass.

• Add a squeeze of lemon juice to maintain the fresh color.

• Top all the way up with Wata Original.

• And for some extra sparkle, add a touch of glow with some edible shimmer (optional).