White Peach Bellini Recipe

Prepare peaches

If using whole peaches, blanch 1 large or 2 small white peaches in boiling water for 20–30 seconds, then transfer to ice water and slip off the skins. Pit and roughly chop until you have about 1 cup chopped.

Place the chopped peaches, 1 tablespoon granulated sugar, and 1 teaspoon fresh lemon juice into a blender or food processor. Add 1 tablespoon cold water only if the mixture seems too thick to blend smoothly.

Blend on high until completely smooth, about 20–30 seconds. Taste and add a little more sugar or lemon juice if needed to balance sweetness (adjust in 1/4 teaspoon increments).

For an extra silky Bellini, strain the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract about 4 tablespoons of smooth puree. Discard solids. Chill the puree until ready to assemble.

Chill flute glasses and Prosecco in the refrigerator for at least 30 minutes before serving. Keep everything cold to preserve bubbles.

Pour 4 tablespoons of the chilled white peach puree into each chilled champagne flute. If you prefer a stronger peach flavor, add the optional 1/2 tablespoon peach liqueur to the puree now and gently stir to combine.

Slowly tilt the flute and gently pour 3–4 ounces (about half) of chilled Prosecco down the side of the glass into the puree to minimize foaming. After initial pour, top with additional Prosecco to fill the glass, about 3–4 ounces more, leaving a little headroom. Total sparkling wine per serving ~6 ounces (approx. 170 ml).

Lightly stir once with a bar spoon to integrate, being careful not to lose too much carbonation. Do not vigorously stir.

Garnish each glass with a thin white peach slice on the rim and/or a small mint sprig. Serve immediately while cold and bubbly.

If making multiple servings ahead, keep the puree chilled and the Prosecco chilled separately; combine just before serving to preserve effervescence.