Original Bellini Recipe

Prepare peaches

If using whole peaches: blanch in boiling water for 30–45 seconds, then transfer to an ice bath. Slip off the skins, halve and pit. If using very ripe peaches, you can peel with a paring knife instead.

Make peach purée

Roughly chop the peeled peaches and place in a blender or food processor. Add 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons cold water. Puree until very smooth, about 30–45 seconds. Taste and add up to 1 more teaspoon sugar if peaches are not sweet enough.

Strain (optional)

For a silky Bellini, push the puree through a fine-mesh sieve into a bowl using a spatula, discarding any fibrous solids. This yields approximately 150–180 ml peach purée.

Chill the purée in the refrigerator for at least 15 minutes if not already cold. Cold purée integrates better with sparkling wine and preserves carbonation.

Chill wine

Ensure the Prosecco or sparkling wine is well chilled (ideally 4–6°C / 39–43°F). Keep on ice if not serving immediately.

To assemble each Bellini: Spoon 45–60 ml (3–4 tablespoons) chilled peach purée into a chilled flute or Champagne glass. Tilt the glass slightly and slowly pour 90–120 ml chilled Prosecco into the glass, gently stirring or swirling once with a bar spoon to integrate the purée and wine without flattening the bubbles.

Top with sangria

Carefully float 30–45 ml red sangria on top of each assembled Bellini by pouring it gently over the back of a spoon held just above the drink surface. This creates a layered effect and adds the signature sangria finish.

Garnish and serve

Garnish each glass with a thin orange slice on the rim and a small sprig of fresh mint. Serve immediately while bubbly.