Bellini Recipe
Make Bellini Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bellini
Method
Bellini
- 1
Make peach purée
Peel and pit 2 to 3 ripe peaches (about 12–14 ounces / 350–400 g) and cut into chunks. Place the peach chunks in a blender with 1 teaspoon fresh lemon juice and 1/2 cup ice (or skip ice if peaches are very cold). Add optional 1 teaspoon simple syrup if peaches are not quite sweet. Blend on high until completely smooth, about 20–30 seconds. Taste and adjust sweetness with more syrup if desired. Strain the purée through a fine-mesh sieve into a bowl for an especially silky texture, pressing with a spoon; this yields about 1 cup of smooth purée.
- 2
Chill glassware and prosecco
Place champagne flutes in the refrigerator or freezer for 10–15 minutes before serving. Ensure the prosecco is well chilled (around 40°F / 4–7°C).
- 3
Assemble Bellinis
Pour about 1 to 2 tablespoons (15–30 ml) of the peach purée into each chilled Champagne flute for a fruitier drink, or 2 tablespoons for a more pronounced peach flavor. If using peach schnapps, add 1/2 teaspoon to each glass. Slowly tilt the flute and gently pour chilled prosecco down the side to preserve bubbles, filling each glass about three-quarters full. Use a long spoon to gently stir once or twice to integrate the purée and sparkling wine without flattening too many bubbles. Taste and, if necessary, add a few drops of simple syrup to adjust sweetness.
- 4
Garnish and serve
Garnish each glass with a thin peach slice on the rim or floated on top. Serve immediately so the drink retains its effervescence.