Peach Bellini Recipe

Prepare fruit

If using fresh peaches, blanch in boiling water for 30–60 seconds, then transfer to ice water and slip off skins. Pit and slice. If using frozen peaches, thaw completely and drain any excess liquid.

Place 1.5 cups of sliced peaches into a blender or food processor. Add 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice. Blend on high until very smooth, about 30–45 seconds.

Check consistency. If purée is too thick to easily pour into a flute, add up to 1 tablespoon cold water and pulse once or twice. Taste and adjust sweetness with a little more sugar (up to 1 additional teaspoon) if needed.

For an extra-silky Bellini, press the purée through a fine-mesh sieve into a bowl using the back of a spoon to remove any fibrous bits. Chill the purée in the refrigerator for at least 10 minutes while chilling the prosecco (or up to 2 hours).

Chill flute glasses in the refrigerator or freezer for 10–15 minutes before serving to keep the drink cold and preserve bubbles.

Pour about 2 tablespoons (30 ml) of the chilled peach purée into each chilled champagne flute. For a fruitier drink, use up to 3 tablespoons (45 ml).

Slowly and gently top each flute with chilled prosecco, pouring down the side of the glass to preserve effervescence. Fill until about 3/4 full (roughly 90–120 ml prosecco per flute depending on purée amount). Stir very gently once with a bar spoon if needed to incorporate; do not vigorously mix, which will flatten the bubbles.

Garnish each glass with a thin peach slice or a small peach twist on the rim and a mint sprig if desired. Serve immediately while bubbles are lively.