Peach Bellini Recipe
Prosecco | Peach Schnapps | Orange Juice | Raspberry Liquor
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Ingredients
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Bellini Base
Citrus & Fruit Accent
Garnish
Method
Prepare Glass (optional)
Sugar Rim (optional)
If you want a decorative sugar rim, chill a flute by placing it in the freezer for 5 minutes. Lightly wet the rim with a little orange juice, then dip the rim into the peach or superfine sugar so it adheres. Set the glass aside upright.
Make Bellini
Add the peach purée and peach schnapps to a chilled champagne flute. The purée provides body and authentic peach flavor; schnapps boosts peach aroma and sweetness.
Pour the fresh orange juice into the flute on top of the purée and schnapps. The small amount of orange juice adds brightness and balances sweetness.
Slowly top up with chilled Prosecco (approximately 3 oz). Pour gently down the side of the glass or over the back of a spoon to minimize foaming and preserve bubbles.
Give the drink one or two gentle stirs with a bar spoon to incorporate the purée evenly without knocking out too much carbonation.
Carefully drizzle the raspberry liqueur over the top so it sinks slightly and creates a pink gradient or small raspberry-flavored swirl. Use the measured 0.25 oz to avoid overpowering the peach profile.
Garnish & Serve
Garnish with a fresh raspberry or a thin peach slice on the rim or floated on top.
Serve immediately while the Prosecco is fully sparkling. Recommend one flute per serving.