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Ingredients
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Bellini
Method
Bellini
- 1
Make peach purée
Place the chopped ripe peaches, granulated sugar, and fresh lemon juice in a blender or food processor. Pulse until smooth — aim for a silky purée with a few tiny bits if you like texture. Taste and adjust sweetness with an additional 1/2 tsp sugar if needed. You should have roughly 3/4 to 1 cup of purée.
- 2
Chill
If the purée has warmed during blending, chill it in the refrigerator for 10–15 minutes, or add a few ice cubes to the blender briefly and blend again, then strain out excess water. Also ensure the prosecco is well chilled (ideally 40–45°F / 4–7°C).
- 3
Assemble (single serving)
Pour about 2 tablespoons (approximately 1 fl oz) of peach purée into a chilled champagne flute. Add 1/2 tablespoon peach liqueur if using. Slowly top with 4–5 fl oz chilled prosecco, pouring gently down the side of the glass to preserve bubbles. Use a bar spoon to stir once very gently to incorporate — avoid vigorous stirring.
- 4
Adjust and garnish
Taste and add a little more purée (up to 1 tablespoon) if you prefer a fruitier, less dry Bellini. Garnish with a thin peach slice or a small mint sprig on the rim. Serve immediately while sparkling.
- 5
Batch method (6 servings)
For a small batch, combine 1½ to 2 cups peach purée (made as above) with 3 tablespoons peach liqueur in a pitcher. When ready to serve, pour about 2–3 tablespoons fruit mix into each flute and top each with about 4–5 fl oz chilled prosecco. Stir gently in each glass or swirl the pitcher once just before pouring to mix. Do not add prosecco to the pitcher more than a minute before serving to preserve effervescence.
- 6
Notes
Use very ripe, fragrant peaches for the best flavor. If fresh peaches are out of season, use thawed frozen peach slices (drained) or high-quality canned peaches, but reduce added sugar. Adjust proportions to taste for sweeter or drier preferences.