Bellini Recipe

Peel and puree peaches

If using fresh peaches, bring a pot of water to a boil, score an X on each peach bottom and blanch 20–30 seconds. Transfer to an ice bath, then peel skins off. Pit and roughly chop peaches and place in a blender.

Add sugar and lemon juice to the chopped peaches. Blend on high until smooth, about 20–30 seconds. Taste and add up to 1–2 additional teaspoons sugar or 1–2 tablespoons cold water to adjust sweetness and consistency — the puree should be thick but pourable.

Strain the puree through a fine-mesh sieve into a bowl using the back of a spoon to press solids; this yields a silky texture. Refrigerate the strained puree until chilled, at least 30 minutes (or up to 24 hours). Reserve 6 tablespoons per cocktail; store the rest for additional servings.

Chill flutes: place champagne flutes in the refrigerator or freezer for 10–15 minutes before serving so the drink stays cold.

Build the Bellini

Pour 6 tablespoons (about 3 ounces / 90 ml) of chilled peach puree into each chilled champagne flute. Gently tilt the glass and slowly pour chilled Prosecco (or other dry sparkling wine) down the side to fill. Pouring slowly helps preserve bubbles and incorporate the puree without excessive foaming. Expect approximately 3–4 ounces (90–120 ml) prosecco per cocktail when using 6 tablespoons puree; adjust amount to taste.

Stir gently once with a cocktail spoon or give the flute a gentle swirl to combine; avoid vigorous stirring to keep carbonation. Taste and adjust: if too sweet, add a splash more Prosecco; if too tart, add a small amount of additional puree.

Garnish each flute with a thin peach slice on the rim or floated on top, if desired. Serve immediately while sparkling.