If using fresh peaches, blanch for 20–30 seconds in boiling water then transfer to ice water; slip off skins, pit, and chop. If using frozen peaches, thaw until slightly soft and drain excess liquid.

2. Blend puree

Place 1.5 cups chopped peaches, 1 tablespoon sugar, and 1 teaspoon fresh lemon juice into a blender. Add 4 ice cubes if you prefer a chilled, slightly slushy texture. Blend on high until completely smooth, about 20–30 seconds. If the puree is too thick, add up to 1 tablespoon cold water and pulse once or twice to reach a pourable syrup consistency.

3. Strain (optional)

For an extra-silky Bellini, pour the peach puree through a fine mesh sieve into a bowl, pressing with the back of a spoon to remove fibers. Discard solids. You should have roughly 3–4 tablespoons of puree per cocktail (reserve remaining puree refrigerated for another drink).

Assembly & Cocktail

4. Chill glassware

Chill champagne flutes in the refrigerator or fill briefly with ice water to cool, then discard ice water before assembling.

5. Measure puree and schnapps

Place 3 tablespoons (about 1.5 oz) of the strained or unstrained peach puree into each chilled flute. Add 2 teaspoons peach schnapps to each flute. The schnapps adds aromatic peach intensity and a touch of sweetness.

6. Top with sparkling wine

Hold the flute at a slight angle and slowly pour about 6 ounces of chilled Prosecco or dry sparkling wine into each glass, pouring gently over the back of a spoon or down the side to preserve bubbles and encourage the puree to rise into a classic Bellini swirl. Stir gently once with a long spoon if needed to incorporate, being careful not to flatten the bubbles.

7. Garnish & serve

Garnish each glass with a thin fresh peach slice on the rim and an optional mint sprig. Serve immediately while sparkling wine is lively.

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