Classic Bellini Recipe

Prepare peaches

If using fresh peaches: bring a small pot of water to a boil. Score a shallow X on the bottom of each peach. Blanch peaches in boiling water for 30–45 seconds, then transfer to an ice bath. Once cool, slip off skins with your fingers or a paring knife. Pit and roughly chop the peaches. (If using very ripe peaches you may skip blanching and simply peel with a knife.)

Blend puree

Place the chopped peaches, 1 tablespoon granulated sugar, and 1 teaspoon lemon juice into a blender or food processor. Purée until very smooth, about 20–30 seconds. Taste and add up to 1 additional tablespoon sugar if needed for sweetness. If the puree is very thick, add up to 1–2 tablespoons cold water and pulse once or twice to reach a spoonable but pourable consistency.

Strain (optional)

For an extra silky Bellini, press the puree through a fine-mesh sieve into a bowl using the back of a spoon to remove any fibrous bits. This yields about 1/3 to 1/2 cup of smooth peach puree. Cover and chill until ready to assemble.

Chill stemmed champagne flutes in the refrigerator for at least 10 minutes before serving so the drink stays cold longer.

Add 2 tablespoons of the chilled peach puree to each flute. For a sweeter, fruit-forward Bellini, use up to 3 tablespoons.

Slowly pour cold Prosecco into the flute over the back of a spoon or down the side of the glass to preserve bubbles, filling to just below the rim. Gently stir once with a bar spoon or give a light swirl to integrate peach puree and sparkling wine. Do not vigorously stir to avoid losing carbonation.

Garnish each glass with a thin peach slice or a small mint sprig if desired. Serve immediately.