Bellini Recipe

Prepare peaches

If using fresh peaches, blanch them in boiling water for 20–30 seconds, then transfer to an ice bath and slip off the skins. Pit and chop until you have about 1 cup of chopped peach flesh. If using very ripe peaches, you may skip blanching and simply peel with a paring knife.

Place the chopped peaches, 1 teaspoon granulated sugar, and 1 teaspoon fresh lemon juice in a blender or food processor. Blend until smooth. If the purée is too thick to pour or mix easily, add up to 1 tablespoon water and pulse to combine. Taste and adjust sugar or lemon to balance sweetness and brightness. Strain the purée through a fine-mesh sieve into a bowl for an extra-silky texture (optional).

Cover and refrigerate the purée until chilled if not using immediately. Makes roughly 3–4 tablespoons of purée; you will use 2 tablespoons per cocktail.

Chill champagne flutes or coupe glasses in the freezer for 10–15 minutes prior to serving for best presentation.

For each Bellini: Place 2 tablespoons of chilled peach purée into the bottom of a chilled flute. Tilt the glass slightly and pour chilled Prosecco slowly (about 3–4 ounces first) to combine gently with the purée, then top with remaining Prosecco (total about 5 ounces / 150 ml per glass — quantities below use ounces to match ingredient measurement). Stir very gently once with a bar spoon (1–2 slow turns) to integrate; avoid vigorous stirring to preserve bubbles.

Taste and, if desired, add a drop more peach purée for extra fruitiness or a tiny pinch of sugar to sweeten older, tarter peaches. Garnish the rim with a thin peach slice or float a small slice on top.

Serve immediately while the Prosecco is effervescent.