Bellini Original Recipe

Name: Milestones Coquitlam - Test Kitchens BELLINI ORIGINAL Recipe
Cook time: 40 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cups peach purée (fresh or thawed frozen, sieved); 60 ml peach nectar or peach juice; 15 ml simple syrup (1:1 sugar to water); 5 ml fresh lemon juice; 250 ml dry white wine (chilled, e.g., Pinot Grigio or Vermentino); 15 ml orange liqueur (Cointreau or triple sec); 60 ml sparkling water (chilled); 4 slices orange slices (thin); 1 each peach slices (ripe); 4 sprigs fresh mint sprigs; 750 ml Prosecco or Champagne (chilled); 2 cups ice (for chilling sangria mixture)

Inspired by Milestones Coquitlam - Test Kitchen

Time40m

Serves8

mélange signature aux pêches, complété par de la sangria

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Ingredients

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Base peach Bellini

1 cups peach purée (fresh or thawed frozen, sieved)

1/4 cup (60 ml) peach nectar or peach juice

1.01 tbsp (15 ml) simple syrup (1:1 sugar to water)

1.01 tsp (5 ml) fresh lemon juice

Sangria complement

1.06 cup (250 ml) dry white wine (chilled, e.g., Pinot Grigio or Vermentino)

1.01 tbsp (15 ml) orange liqueur (Cointreau or triple sec)

1/4 cup (60 ml) sparkling water (chilled)

4 slices orange slices (thin)

1 each peach slices (ripe)

4 sprigs fresh mint sprigs

To finish / per glass

3.17 cup (750 ml) Prosecco or Champagne (chilled)

2 cups ice (for chilling sangria mixture)

Method

Base peach Bellini

Make the peach purée

If using fresh peaches: peel (blanch for 30 seconds in boiling water, then plunge to ice bath), pit and chop 2–3 ripe peaches. Place peach flesh in a blender with 15 ml simple syrup and 5 ml lemon juice. Purée until very smooth, then push through a fine sieve to remove fibers. Measure out 1 cup of sieved purée. If using frozen purée, thaw and strain similarly.

Stir the 60 ml peach nectar into the sieved purée to loosen the texture so it will mix smoothly with sparkling wine later.

Sangria complement

In a pitcher, combine 250 ml chilled dry white wine and 15 ml orange liqueur. Add the orange slices and the peach slices, then add 2 cups of ice to chill and dilute slightly. Let sit 10–15 minutes to macerate, stirring once or twice.

After maceration, add 60 ml chilled sparkling water to the pitcher to give light effervescence and stir gently. Taste; add up to 10–15 ml extra simple syrup if you prefer sweeter sangria.

Remove large ice cubes before assembling drinks so they don’t over-dilute each glass (reserve the fruit in the pitcher).

To finish / Assemble per glass (makes 6–8 servings)

Chill flute or coupe glasses well. Spoon about 2 tablespoons (roughly 30 ml) of the peach purée mixture into each glass.

Pour about 60–90 ml of the sangria mixture (wine + macerated fruit, without ice) over the purée in each glass — just enough to reach about one-third of the glass.

Top each glass slowly with chilled Prosecco or Champagne — about 90–120 ml per glass — pouring gently so the sparkling wine lifts and blends with the purée into a smooth, frothy Bellini. Stir once very gently with a bar spoon if needed to incorporate.

Garnish each glass with a thin peach slice and a small mint sprig or a thin orange twist on the rim. Serve immediately.