Bellini Recipe

Prepare peach purée

If using whole peaches: blanch 2 ripe white peaches to remove skins. To blanch, bring a small pot of water to a boil, score an X at the bottom of each peach, and immerse peaches in boiling water for 30–60 seconds until skins loosen. Immediately transfer to an ice bath. Peel skins off, halve and pit peaches, and place peach flesh in a blender or food processor.

Add 1 tsp granulated sugar and 1 tsp fresh lemon juice to the peach flesh in the blender. If you prefer a slightly sweeter or more rounded flavor, add 15 ml peach liqueur (optional). Add 2–4 ice cubes only if peaches are not fully chilled. Purée until smooth, about 20–30 seconds. Taste and adjust sweetness with a little more sugar (up to 1 tsp more) or a dash more lemon if needed. You should yield about 150–180 ml of purée (enough for 4 servings).

Strain (optional)

For an ultra-smooth Bellini, press the purée through a fine-mesh sieve into a bowl, using the back of a spoon to force liquid through and discard any solids. This step is optional — leaving it unstrained yields more texture and body.

Chill glassware

Place four champagne flutes in the freezer for 10–15 minutes or fill them with ice water while preparing the purée to ensure the cocktail stays cold longer.

Assemble Bellinis

Pour about 30–45 ml (2–3 tbsp) of peach purée into each chilled flute. If you want a fruitier drink, use up to 60 ml purée per flute but reduce Prosecco accordingly. Hold the chilled Prosecco at a slight angle and gently pour or slowly top each flute with approximately 90–95 ml Prosecco, pouring down the side to preserve bubbles and mix gently with the purée. Do not stir vigorously. If using peach liqueur and you did not add it to the purée, add about 3–4 ml (a splash) to each glass before topping with Prosecco.

Finish and garnish

Give the flute a very gentle swirl to integrate purée and wine if needed. Garnish each glass with a thin peach slice on the rim or a small twist. Serve immediately while sparkling.

Notes for scaling and substitutions

To make a larger batch: maintain a ratio roughly 1 part peach purée to 3 parts Prosecco by volume. For non-alcoholic version, replace Prosecco with a chilled sparkling white grape juice or soda water (expect sweeter finish). Use high-quality chilled Prosecco (brut or extra dry) for best balance.