Peach Bellini Recipe

Prepare peaches

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.

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.

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).

Chill glassware

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

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.

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.

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.