Recipe Overview
Why you’ll love it: A peach Bellini is a refreshing sparkling cocktail made for brunch! Sweet peach purée pairs perfectly with bubbly prosecco (but we have simple swaps to make it a mocktail, too)!
How long it takes: 5 minutes
Equipment you’ll need: blender, coupe or champagne glasses
Servings: 6
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Pin ItA Classic Cocktail
A Bellini is an Italian cocktail made by combining fresh peach purée and prosecco. If this sounds delightful, you’re absolutely right (and it’s a super easy cocktail to make!). Basically, a Bellini is a mimosa made with peaches. It’s usually a touch sweeter because peaches don’t have the natural acidity of oranges.
Refreshing Peach Bellini
Perfect for any occasion. When you’re planning a summer brunch or bridal shower, peach Bellinis are the perfect addition to your cocktail menu. They’re easy to make, a little bit fancy, always a hit, and, well, they’re pretty easy to drink, too! Bellinis are perfect for a night with friends, maybe your book club! We like to sip a Bellini on the deck under a wide umbrella.
A step up from a standard mimosa. What is the difference between a mimosa and a Bellini? Classic mimosas are made with orange juice and champagne, while Bellinis are made with peach purée and sparkling prosecco. Because peaches are naturally sweet (and a bit of sugar is usually added to the purée), Bellinis tend to be sweeter and a little more substantial than mimosas.
An easy swap. A classic Bellini is usually made with white peaches but since regular peaches are little easier to find, that’s what I use. I love the golden color of my peach Bellinis but if you prefer a paler blush color, by all means, use white peaches.
Make-ahead peach purée. You don’t have to fiddle with the blender when your guests are standing there. It’s actually better if you make the peach purée ahead of time so it can be chilled. This cocktail is best served icy cold.
What Kind of Glass To Use
A traditional Bellini is served in a tall cylindrical glass, with or without a stem. A champagne flute is nice but I love the look of coupe glasses (as pictured). Choose what works for you. For a really frosty cocktail, put the glasses in the freezer a little ahead of time.
Ingredient Notes
- Ripe peaches: Look for soft ripe peaches. There’s no dressing up rock-hard, unripe peaches, so be sure to buy them ripe if you’re making your Bellinis right away. Peaches will ripen on the counter if you don’t have to use them immediately. Use white peaches if you can find them for a pretty blush color, but yellow peaches are fine too (and that’s what we used here).
- Granulated sugar: You’ll need a couple of tablespoons of sugar to lightly sweeten the peach purée. Peaches are naturally sweet but a little sugar enhances their flavor.
- Prosecco: Prosecco, an Italian-style sparkling wine, is the traditional choice for a peach Bellini, but champagne and other dry sparkling wines also work. Be sure it’s well-chilled.
How to Make A Peach Bellini
Make the peach puree. Peel, pit, and roughly chop the peaches. Place them in a blender with the sugar and water; blend until the mixture is smooth. If you opt not to peel the peaches, strain the purée to remove any remnants of peach peel.
Assemble. Divide the peach purée into the chilled glasses, about 2 tablespoons per glass. Slowly pour in a little prosecco, and gently stir to mix the prosecco with the purée. This keeps the mixture from foaming up over the edge of the glass and making a mess.
Finish. Top off the cocktails with more prosecco.
Serve. Serve the peach Bellini cocktail as is, or garnish with a thin slice of peach, a strawberry, or a sprig of fresh mint.
Recipe Variations
- Add raspberries. Raspberries and peaches go so well together, and they’re especially good in a Bellini! Replace half the peaches in the purée with a pint of raspberries. If you want it to be seedless, make sure to push it through a fine mesh strainer.
- Make it with vodka. Add 1 to 2 oz. of vodka (or peach vodka) to each cocktail for a stronger drink. Peach schnapps is another choice.
- Freeze it. You can make a frozen Bellini by using frozen peach slices and blending them with the prosecco. Blend the frozen peaches with sugar, adding a little sparkling wine if necessary. You can blend in the remaining prosecco, or mix a couple of spoonfuls of the slush with the prosecco in each glass.
- Make it a mocktail. Use sparkling white grape juice to make a peach Bellini mocktail. Sparkling apple or pear juice also work here—basically, you want something that won’t muddy the color of the peach purée.
Serving Suggestions
Brunch: Double up on the peach theme! Serve fluffy peach pancakes with homemade peach sauce. This peach coffee cake is a winner, too, and buttery peach crumble is an easy popular dessert. Peach Bellinis go well with classic spinach quiche and overnight French toast, too. Individual French toast muffins are perfect for brunches.
Cocktail parties: Serve peach Bellinis with nibblers like olive oil roasted almonds or spiced pecans. They go well with whipped feta or a baked goat cheese appetizer, too.
You can make the peach purée ahead of time to get a jump start on this recipe, but I don’t recommend assembling your peach Bellinis in advance. The peach purée will last in the fridge for a day or two when stored in an airtight container.
More Cocktail Recipes
Peach Bellini
Ingredients
- 4 ripe peaches (see note)
- 2 tablespoons granulated sugar
- ¼ cup water
- 1 bottle (750 ml) chilled prosecco (see note)
Instructions
- Begin by making the peach purée (see note). Peel the peaches and cut the flesh away from the stones. Roughly chop the peaches, and add to a blender along with sugar and water. Blend until puréed. (If you would prefer not to peel the peaches, blend well, and strain to remove any remaining bits of peel.)4 ripe peaches, 2 tablespoons granulated sugar, ¼ cup water
- Add a couple of tablespoons of peach purée to a chilled coupe glass. Pour a little prosecco into each glass, stir, and then top up with prosecco. (It’s best to add a small amount of prosecco slowly, stir it into the purée, and then top it up; otherwise, the cocktail will bubble up over the top of the glass.)1 bottle (750 ml) chilled prosecco
- Serve immediately and enjoy!
Notes
- Peach purée: Traditionally the peach purée for Bellini cocktails is made from white peaches; however, they can be more difficult to find and yellow peaches work just as well. Four medium-sized peaches will yield 1½ to 2 cups purée, depending on the size of the peaches.
- Prep tip: I like to make the purée ahead of time and chill it. It can be refrigerated for three to four days. Be sure to chill the prosecco, too. It’s also not a bad idea to pop the coupe glasses into the freezer while you make the purée.
- Sparkling wine: Prosecco is a standard choice for a Bellini, however, any dry sparkling wine will work perfectly.
- Make it a mocktail. Use sparkling white grape juice to make a peach Bellini mocktail. Sparkling apple or pear juice also work here— something that won’t muddy the color of the peach purée.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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