Bellini Recipe

Prepare peaches

If peaches are not already peeled, bring a pot of water to a boil, score an X on the bottom of each peach, blanch peaches 30–60 seconds, then transfer to an ice bath. Slip off skins, pit and roughly chop to measure 2 cups.

Make purée

Place the chopped peaches, 2 teaspoons granulated sugar, and 1 teaspoon fresh lemon juice in a blender or food processor. Purée until very smooth, about 30–45 seconds. Taste and add up to 1 more teaspoon sugar if peaches are not sweet enough. Strain the purée through a fine-mesh sieve into a bowl if you want an ultra-smooth texture (press with a spatula). Chill the purée for at least 10 minutes — it should be cold but not frozen.

Adjust consistency (optional)

If the purée is too thick for easy mixing, thin with 1–2 teaspoons cold water or chilled Prosecco and stir to combine.

Pre-chill glassware

Place 4 flute glasses in the refrigerator or freezer for 5–10 minutes so the finished cocktail stays cold longer.

Measure purée

Spoon 1 tablespoon (about 15 ml) of the chilled peach purée into the bottom of each chilled flute. For a slightly fruitier drink, use up to 2 tablespoons per glass.

Top with Prosecco

Slowly pour 3/4 cup (about 180 ml) chilled Prosecco into each flute over the back of a spoon or down the side of the glass to preserve bubbles. Pour gently to avoid overflowing. The purée will naturally swirl and incorporate with the sparkling wine.

Stir lightly

With a long bar spoon, give each glass one or two gentle stirs to combine the purée and Prosecco. Avoid vigorous stirring to retain effervescence.

Garnish and serve

Garnish each flute with a thin peach slice on the rim and a small mint leaf if using. Serve immediately while cold and fizzy.