Peach Bellini Recipe

Prepare Peach Purée or Nectar (if using fresh peaches)

If using fresh peaches: blanch 1 small ripe peach in boiling water 30–45 seconds, transfer to ice bath, peel, pit and roughly chop. Place chopped peach in a blender with 1 tablespoon water and blend until smooth. Strain through a fine-mesh sieve into a bowl to remove fibers for a silky texture (about 2–3 tablespoons strained purée equals 3 fl oz). Chill briefly if needed.

Measure 3 fl oz peach nectar or strained purée into a small pitcher. Add 0.5 fl oz peach schnapps and 0.25 tsp fresh lemon juice to brighten the flavor. Taste and, if the peach is not sweet enough, add up to 0.25 tsp simple syrup. Stir gently to combine. Keep this mixture cold until ready to serve.

Chill Champagne or Prosecco in the refrigerator until cold (around 40°F / 4–7°C). If you prepared fresh purée, chill it briefly in the refrigerator or with a few ice cubes then remove the ice before using.

Pour about 3 fl oz of the peach mixture into a chilled Champagne flute. Tilt the glass slightly and slowly top with 4 fl oz chilled Champagne or Prosecco to preserve bubbles and prevent foaming over. Pour gently down the side of the glass.

Give the cocktail a gentle stir with a bar spoon if needed to integrate, taking care not to lose effervescence. Garnish with a thin peach slice on the rim or a small twist and serve immediately.

If making multiple servings: proportionally mix peach nectar, schnapps and lemon juice in a pitcher and keep chilled. Right before serving, pour 3 fl oz of the peach mixture into each flute and top individually with chilled sparkling wine to maintain bubbles.