Bellini: Prosecco With Peach Puree Recipe

Prepare peaches

If peaches are firm, bring to room temperature for 20–30 minutes so they soften and develop flavor. Wash peaches under cold water. To peel (optional for silky purée): score an X on the bottom of each peach, blanch in boiling water for 20–30 seconds, then transfer to an ice bath and slip skins off. Alternatively, leave skins on for more texture and color.

Pit and chop

Cut peaches in half, remove pits, and roughly chop the flesh. Place chopped peaches into a blender or food processor.

Sweeten and acidify

Add granulated sugar and fresh lemon juice to the chopped peaches. The sugar balances acidity and the lemon juice preserves color and brightens flavor.

Blend to purée

Blend peaches, sugar, and lemon on high until completely smooth, about 30–60 seconds. If mixture is too thick to blend smoothly, add up to 1 tablespoon of water or a splash of Prosecco and blend again. Taste and adjust sugar or lemon as needed.

Strain (optional)

For an extra-silky Bellini, pass the purée through a fine-mesh sieve into a bowl, pressing with a spoon to extract smooth purée and discard any fibrous bits. You should end with about 150–200 ml of purée from 3 medium peaches.

Chill

Cover the purée and chill in the refrigerator for at least 15–30 minutes to let flavors meld and ensure it is cold before assembling cocktails.

Chill glassware and Prosecco

Chill flute glasses in the freezer for 10–15 minutes and ensure the Prosecco is well chilled (ideally 6–8°C / 43–46°F).

Measure purée into flutes

Spoon or pour about 20 ml (roughly 1 1/3 tbs) of chilled peach purée into each chilled Champagne flute. For a slightly fruitier drink, use up to 30 ml per glass.

Top with Prosecco

Hold the flute at a slight angle and slowly pour Prosecco down the side to minimize foaming. Fill until the glass is nearly full, leaving a small headspace. Expect a 3:1 to 4:1 ratio of Prosecco to purée depending on desired intensity.

Gently mix

Briefly stir with a bar spoon or swirl the glass once to incorporate the purée into the Prosecco. Avoid vigorous stirring to preserve bubbles.

Garnish and serve

Garnish each flute with a thin peach slice on the rim or floated on top. Serve immediately while the drink is fresh and effervescent.

Batch serving (optional)

For a party, combine chilled purée and chilled Prosecco in a large pitcher or wine cooler, stirring gently to combine. Pour into flutes as needed. Do not pre-mix long in advance to avoid losing carbonation; assemble within 30 minutes of serving.