Bellini Recipe

Make the peach purée

If using fresh peaches: peel (blanch 20–30 seconds in boiling water then shock in ice water for easy peeling), pit, and roughly chop 1–2 ripe peaches to yield about 1/2 cup purée. If using frozen peaches: thaw until soft. Place the peach pieces in a blender or food processor and blend until very smooth, about 20–30 seconds. For an ultra-smooth texture, press the purée through a fine mesh strainer into a bowl, using the back of a spoon. Measure out 1/2 cup for two servings.

Adjust sweetness and brightness

Taste the purée. Stir in 1 teaspoon fresh lemon juice to brighten the flavor. If the peaches are not very sweet, add up to 1 teaspoon simple syrup and mix until combined. The purée should be pleasantly sweet but not cloying, since Prosecco adds sweetness and body.

Assemble the Bellini

Place 1/4 cup (2 tablespoons) of peach purée into each chilled champagne flute. Divide the remaining 1/2 cup purée proportionally if making a single serving (use 1/2 cup for two servings) — the recipe quantities assume two servings total. (For a single serving, use 2 tablespoons purée.) Tilt the flute slightly and slowly pour 2.5 oz chilled Prosecco down the side to preserve some effervescence. Gently stir once with a bar spoon or very gently swirl the flute to combine the purée and Prosecco. Top with the remaining Prosecco if needed so each flute contains about 5 oz sparkling wine.

Garnish and serve

Garnish each glass with a thin peach slice on the rim or floating on top. Serve immediately while the Prosecco is still lively.

Chill the Prosecco and flutes thoroughly before making the cocktail (at least 1 hour in the refrigerator). Use chilled glassware to keep the drink fizzy longer.

If making a pitcher: multiply purée and Prosecco proportionally (about 1 part purée to 10 parts Prosecco by volume) and stir gently just before serving to preserve bubbles.