Peach Bellini Spritz Recipe
Make Peach Bellini Spritz Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bellini Mixer
Cocktail Assembly
Method
Bellini Mixer
- 1
Make peach purée
Combine the chopped ripe peaches, granulated sugar, lemon juice, and cold water in a blender or food processor. Purée until completely smooth, about 30–45 seconds. Taste and adjust sweetness by adding up to 1 additional tablespoon sugar if needed.
- 2
Strain (optional)
For an extra-silky Bellini, press the purée through a fine-mesh sieve into a bowl, using a spoon to help. You should end up with roughly 1 to 1 1/4 cups of smooth peach purée. Discard remaining solids or save for another use.
- 3
Chill
Cover the purée and chill in the refrigerator for at least 15 minutes (or up to 24 hours). Cold purée integrates better with sparkling wine and prevents foaming overmuch.
Cocktail Assembly
- 4
- 5
- 6
Combine purée and sparkling wine
Pour about 1 1/2 to 2 tablespoons (roughly 25–30 ml) of the chilled peach purée into each chilled flute. Slowly top each glass with 4–5 ounces (120–150 ml) of cold Prosecco, pouring gently down the side to preserve bubbles. Use a bar spoon to stir once gently if needed to integrate; avoid vigorous stirring to retain effervescence.
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