Ingredients
Scale
- 2 cups fresh or frozen peaches, peeled and pitted (about 3-4 medium peaches)
- 1-2 teaspoons fresh lemon juice
- 1-2 teaspoons honey or simple syrup (optional, adjust to taste)
- 1 bottle (750ml) prosecco, well-chilled
- Fresh peach slices for garnish (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Prepare the Peaches: If using fresh peaches, bring a pot of water to boil. Score an “X” on the bottom of each peach and blanch for 30 seconds, then transfer to ice water. The skins will slip off easily. Remove pits and roughly chop. If using frozen peaches, thaw completely and drain excess liquid.
- Make the Peach Purée: Add the peaches to a blender or food processor. Blend on high speed until completely smooth, about 30-60 seconds. You should have a silky, thick purée with no chunks remaining.
- Strain (Optional but Recommended): Pour the purée through a fine-mesh strainer set over a bowl, using a spoon to press the purée through. This removes any fibers and creates an ultra-smooth texture. You should have about 1 cup of strained purée.
- Adjust Sweetness: Taste the purée. Add lemon juice first (this brightens the flavor), then add honey or simple syrup if needed. Remember, the prosecco will add some sweetness, so don’t overdo it. Stir well to combine.
- Chill the Purée: Cover and refrigerate the purée for at least 30 minutes, or until very cold. Cold purée + cold prosecco = the perfect Bellini temperature.
- Assemble the Bellinis: When ready to serve, spoon 2-3 tablespoons of peach purée into the bottom of each champagne flute. The exact amount depends on personal preference – use less for a lighter peach flavor, more for a fruitier cocktail.
- Add the Prosecco: Slowly pour chilled prosecco over the purée, tilting the glass slightly. Fill to about three-quarters full. The ratio should be roughly 1 part peach purée to 3 parts prosecco.
- Gently Stir: Use a cocktail spoon or the handle of a regular spoon to give the drink one or two gentle stirs. Don’t over-mix – you want some beautiful gradient swirls, not a completely uniform color.
- Garnish and Serve: If desired, garnish with a thin slice of fresh peach on the rim or a small sprig of fresh mint. Serve immediately while bubbles are at their finest!
Notes
- Make-Ahead Tip: Prepare peach purée up to 3 days in advance and store in an airtight container in the refrigerator. Stir before using.
- Frozen Peaches: Choose unsweetened frozen peaches. The purée may be slightly more watery than fresh, but the flavor is still excellent.
- Ratio Adjustments: The traditional ratio is 2/3 prosecco to 1/3 peach purée, but adjust to your taste. More purée = sweeter and fruitier, less purée = drier and more wine-forward.
- Keeping it Cold: Everything should be thoroughly chilled. Warm prosecco loses its bubbles quickly and warm purée creates a lackluster cocktail.
- Non-Alcoholic Version: Replace prosecco with chilled sparkling water, lemon-lime soda, or non-alcoholic sparkling wine.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cocktail
- Method: Blending/Mixing
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 Bellini (approximately 6 oz)
- Calories: 110
- Sugar: 8g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg