Bellini Recipe

Blanch and peel (if using fresh peaches)

Bring a small pot of water to a boil. Cut a shallow 'X' at the bottom of each peach. Immerse peaches in the boiling water for 30–45 seconds, then immediately transfer to an ice bath to stop cooking. Once cool, slip off the skins starting at the X.

Remove pits and chop

Cut peeled peaches in half, remove the pits, and roughly chop the flesh. Place chopped peach flesh into a blender or food processor.

Sweeten and puree

Add 1 teaspoon granulated sugar and 1 teaspoon fresh lemon juice to the blender with the peaches. Pulse until smooth. If the purée is too thick to easily stir into sparkling wine, add up to 1–2 tablespoons cold water and pulse once or twice more to loosen; you want a thick, velvety purée, not watery.

Strain (optional)

For an extra-smooth Bellini, pass the purée through a fine-mesh sieve into a bowl, pressing with the back of a spoon to remove any fibrous bits. Transfer purée to a clean container and chill for at least 15 minutes if not using immediately.

Chill the Prosecco and flute glasses thoroughly. Use cold glasses to keep the drink bright and bubbly.

Measure about 1 tablespoon of peach purée per Champagne flute (roughly 6 tablespoons per standard 750 ml bottle yields 6 servings). Spoon the purée into the bottom of each flute. For a slightly fruitier cocktail, use 1.5 tablespoons per glass.

Hold the flute at an angle and slowly pour chilled Prosecco down the side until the glass is nearly full. Gently stir once with a long spoon or swirl the glass briefly to incorporate the purée and Prosecco; avoid vigorous stirring to preserve bubbles.

Taste and adjust: if the fruit flavor is too faint, add a small additional splash (1/4–1/2 tsp) of purée and gently mix. If it's too sweet, dilute slightly with a few drops of Prosecco.

Garnish each flute with a thin peach slice on the rim or float a small sliver on top. Serve immediately while effervescent.