Save to Pinterest Peach Bellini has become my favorite celebratory sipper for weekend brunches and easy summer gatherings The blend of juicy peaches and bubbly Prosecco just feels festive and effortless at the same time
When I first made this Peach Bellini for my best friends birthday it was gone in a flash Everyone asked for the recipe and now it is my go to for last minute parties
Ingredients
- Peach puree: This is the heart of any Bellini Look for ripe juicy peaches or high quality frozen peach slices Puree until velvety smooth and strain if you like a silkier texture Canned puree works too in a pinch
- Prosecco or sparkling wine: Choose dry Prosecco for the brightest flavor A good bottle will make the drink taste extra fresh and lively Avoid overly sweet or flat bubbly for best results
Instructions
- Prepare the Peach Puree:
- Peel and slice two ripe peaches If using frozen let them thaw Blend until completely smooth If you want a very smooth drink strain the puree through a fine sieve to remove any bits
- Chill Everything:
- Make sure your Prosecco and peach puree are well chilled This helps keep the Bellini crisp and bubbly
- Pour the Puree:
- Spoon two to three tablespoons of peach puree into the bottom of a chilled flute glass The amount is up to your preference for peachiness but I love a generous layer for full flavor
- Top with Prosecco:
- Slowly pour Prosecco or sparkling wine over the puree letting it mix gently on its own Pause if the bubbles foam up and finish filling the glass
- Gently Stir:
- Briefly and gently stir to combine I use a long cocktail spoon or even a chopstick Too much stirring can flatten the bubbles so go gently
- Serve Immediately:
- These are best enjoyed right away while the bubbles are still lively and the drink is icy cold
Save to Pinterest My favorite part is watching the peach puree swirl up through the bubbly Prosecco It is a real showstopper at the table My mom always asks for extra puree in hers since she loves the rich peach flavor
Storage Tips
Store leftover peach puree in an airtight jar in the fridge for up to three days If you are prepping ahead freeze small portions of puree and thaw just before serving Do not store finished Bellinis as they will lose their fizz quickly
Ingredient Substitutions
Try apricot or mango puree for a delicious twist If you do not have Prosecco use any dry sparkling wine such as Cava Avoid sweet Moscato or Champagne which can overwhelm the fruit
Serving Suggestions
Garnish each glass with a thin peach slice or a raspberry for extra color Bellinis are wonderful alongside fresh pastries fruit salad or a light quiche For a larger group make a big pitcher and pour individual servings just before guests arrive
Cultural and Historical Context
The Bellini was first created at the legendary Harrys Bar in Venice It was named for the artist Giovanni Bellini and originally celebrated the arrival of ripe summer peaches The Italian tradition of combining fresh fruit and sparkling wine at brunch inspired many signature cocktails around the world
Save to Pinterest You will love how this Bellini is both impressive and effortless every time you serve it Share a toast to peachy perfection and let the celebration begin
Recipe Questions & Answers
- → Can I substitute Prosecco with other sparkling wine?
Yes, you can use Champagne, Cava, or any preferred sparkling wine to maintain the effervescent quality.
- → Should the peach puree be chilled before serving?
Chilling the peach puree enhances the refreshing taste and complements the cold sparkling wine.
- → Can frozen peaches be used for the puree?
Frozen peaches work well once thawed, offering a vibrant color and sweet flavor for the cocktail.
- → Is stirring necessary after adding the sparkling wine?
Gently stirring ensures the flavors mix evenly while maintaining the drink's bubbly texture.
- → What glassware is ideal for serving Bellini?
Flute glasses are recommended to showcase the bubbles and maintain the elegant presentation.