Na Bellini Recipe

Prepare peach puree

If using fresh peaches: peel (optional), pit and chop 1 medium ripe peach. Place peach pieces in a blender with 1–2 ice cubes (or 1 tablespoon water if you prefer no dilution) and blend until smooth. Strain through a fine-mesh sieve into a bowl to remove fibers for a silky texture. You should end up with about 2 oz of puree. If using canned or bottled peach nectar/puree, measure and proceed to next step.

Adjust sweetness and acidity

Taste the strained puree and add up to 1/2 tablespoon simple syrup if the peach is underripe or not sweet enough. Add 1/4 tablespoon fresh lemon juice to brighten the flavor. Stir to combine.

Chill glass and prosecco

Chill a champagne flute in the freezer for 5–10 minutes or fill with ice water while preparing. Ensure the Mionetto Alcohol Removed Prosecco is well chilled (around 40°F / 4–6°C).

Build the Bellini

Pour 2 oz of the prepared peach puree into the bottom of the chilled flute. If using peach nectar for extra volume or texture, add 1 oz now and stir gently to combine with the puree.

Add prosecco

Slowly tilt the flute and gently pour 6 oz chilled Mionetto Alcohol Removed Prosecco down the side into the glass to preserve bubbles and avoid foaming over. Pour in two stages if necessary, allowing foam to settle between pours.

Final adjustment and garnish

Give the drink one very gentle stir with a bar spoon (no more than 2 half-stirs) to incorporate puree and Prosecco without losing effervescence. Taste and add a tiny splash (up to 1/2 tablespoon) of simple syrup if you prefer sweeter. Garnish with a thin fresh peach slice on the rim or a small lemon twist placed in the glass.

Serve

Serve immediately while cold and effervescent.