Peach Bellini Recipe

Prepare peaches

If using very ripe peaches, blanch them 20–30 seconds in boiling water and shock in ice water to loosen skins, then peel and pit. Otherwise, peel and pit before chopping.

Place the chopped peaches, granulated sugar, and lemon juice into a blender or food processor. Pulse until smooth, about 20–30 seconds. Scrape down sides and pulse again to reach a thick, slightly viscous puree.

Taste the puree. If it’s too thick for easy pouring, add up to 1 tablespoon cold water and blend for 5–10 seconds more. Adjust sweetness with an additional 1/2 tsp sugar if needed. Chill the puree in the refrigerator for at least 10 minutes if not using immediately.

Chill flutes or coupe glasses in the freezer for 5–10 minutes or rinse with cold water and dry. Keep the Prosecco well chilled (about 40°F / 4–5°C).

Portion puree

Measure about 2 tablespoons (30 ml) of peach puree per serving into the bottom of each chilled flute. For a slightly stronger peach flavor, use up to 3 tablespoons per glass.

If using, add 1 teaspoon peach liqueur to each glass over the puree.

Slowly pour chilled Prosecco down the side of the glass to fill, about 4–6 ounces (120–180 ml) per serving depending on puree amount and flute size. Pouring slowly preserves bubbles and prevents overflow.

Using a long spoon or bar spoon, gently stir once or twice to incorporate a thin layer of puree into the sparkling wine — avoid vigorous stirring to retain effervescence.

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