Peach Bellini Recipe

Prepare peaches

If using fresh peaches, bring to room temperature. Score a small X on the bottom of each peach, blanch in boiling water for 30–60 seconds, then transfer to an ice bath. Peel skins, pit, and roughly chop peaches until you have about 2 cups chopped (about 2 medium peaches). If using frozen peaches, thaw slightly and drain any excess liquid.

Make puree

Place chopped peaches, 2 tablespoons granulated sugar, and 1 teaspoon fresh lemon juice into a blender. Purée on high until smooth, about 20–30 seconds. If the mixture is too thick or the blender struggles, add up to 30 ml (2 tablespoons) cold water and blend again to reach a silky but slightly thick sauce.

Strain (optional)

For an ultra-smooth Bellini, press the puree through a fine-mesh sieve into a bowl using the back of a spoon to remove any pulp or fibrous bits. Use the strained puree for a clean-textured cocktail; leftover pulp can be used on yogurt or desserts.

Chill

Chill the puree in the refrigerator while you chill the Prosecco (about 10–20 minutes). You want the puree and sparkling wine cold, but not frozen.

Chill glassware

Place 4 champagne flutes in the freezer for 5–10 minutes or fill them with ice water for a few minutes, then discard before pouring.

Assemble frozen Bellinis (blended)

For a frozen style: in a blender combine the chilled peach puree (about 60 ml / 4 tbs per serving), 75 ml chilled Prosecco per serving (reserve some prosecco for topping), 7.5 ml (1/4 oz) vodka per serving if using, and 1/4 cup ice per serving (adjust ice for slushiness). Blend on low-to-medium until smooth and slushy, about 10–15 seconds. Do not overblend or you'll lose the bubbles. Pour into chilled flutes, then top each with 15–30 ml chilled Prosecco to reintroduce sparkle.

Assemble classic Bellinis (no blender)

For a non-frozen Bellini: spoon about 60 ml peach puree into each chilled flute, add 7.5 ml vodka if using, then slowly pour 75 ml chilled Prosecco into the glass while gently stirring once with a bar spoon to combine. This preserves the bubbles and yields a smoother drink.

Garnish & serve

Garnish each flute with a thin peach slice on the rim and a small mint sprig if desired. Serve immediately so the drink remains fizzy and cold.

Scaling & notes

The recipe quantities given make approximately 4 servings. Adjust puree-to-Prosecco ratio to taste: more puree for fruit-forward sweetness, more Prosecco for a lighter, bubblier drink. If puree is very sweet, reduce added sugar. For a fully frozen cocktail, increase ice slightly and blend until slushy.