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Bellini Recipe

Name: Smashing Grapes Columbias Bellini Recipe
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1.5 cups ripe white peaches (or yellow if unavailable), peeled, pitted, and chopped; 1 tsp granulated sugar; 1 tsp fresh lemon juice; 1 tbs water (optional, to thin); 750 ml Prosecco or dry sparkling wine, chilled; 0.5 cups peach purée (from above); 1 piece peach slice or raspberry (for garnish)

Inspired by Smashing Grapes Columbia

Time20m

Serves6

Make Bellini Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Peach Purée

1 1/2 cups ripe white peaches (or yellow if unavailable), peeled, pitted, and chopped1 tsp granulated sugar1 tsp fresh lemon juice1 tbs water (optional, to thin)

Champagne Assembly

3.17 cup (750 ml) Prosecco or dry sparkling wine, chilled1/2 cups peach purée (from above)1 piece peach slice or raspberry (for garnish)

Method

Peach Purée

Prepare peaches

If peaches are not already peeled and pitted, bring a pot of water to a gentle boil. Score a small X at the base of each peach and blanch for 20–30 seconds until skins loosen. Transfer to an ice bath, then peel skins off with your fingers or a paring knife. Halve and pit the peaches, then chop into coarse pieces until you have about 1 1/2 cups.

Make purée

Place the chopped peaches, 1 teaspoon sugar, and 1 teaspoon lemon juice into a blender or food processor. Purée until completely smooth. If the purée is very thick and you prefer a looser consistency, add up to 1 tablespoon cold water and pulse to combine. Taste and adjust sugar or lemon if needed. Chill the purée in the refrigerator for at least 15 minutes if not using immediately.

Optional sieve

For an extra-smooth Bellini, press the purée through a fine-mesh sieve with the back of a spoon to remove any fibrous bits. Discard solids.

Champagne Assembly

Chill: Ensure the Prosecco or sparkling wine is well chilled (about 40°F / 4–7°C). Chill flute glasses if possible.

Measure purée: Spoon about 1/2 cup (approximately 4 tablespoons) of peach purée per 4 to 6 servings into a small pitcher. This recipe quantity is enough for roughly 6–8 Bellinis depending on how fruity you like them (see servings). Adjust per glass so each gets about 1 to 2 tablespoons of purée for a lighter drink or 2 to 3 tablespoons for a fruitier Bellini.

Assemble each glass: Put 1 to 2 tablespoons (15–30 ml) of chilled peach purée into the bottom of a chilled Champagne flute. Tilt the flute slightly and slowly pour chilled Prosecco down the side to gently incorporate. Pour until the glass is nearly full, leaving a small head of bubbles. The purée will rise and mix naturally; use a long spoon to stir gently if needed.

Garnish and serve: Garnish each glass with a thin peach slice or a raspberry on the rim. Serve immediately so the bubbles remain lively.

Batch option: For a pitcher, combine 1 cup of peach purée with a chilled 750 ml bottle of Prosecco in a large pitcher just before serving. Stir gently to combine and serve immediately over chilled glasses.