Mimosas & Bellinis Recipe

Prepare juice and chill glassware

If not already chilled, place your sparkling wine and orange juice in the refrigerator for at least 30 minutes. Optionally fill a pitcher or bowl with ice and set flutes on it to keep them cold while assembling.

Juice oranges

If using whole oranges: cut 4–6 medium oranges in half and juice until you have about 2 cups (approximately 16 fl oz) of fresh orange juice. Strain if you prefer pulp-free mimosas.

Assemble mimosas

Fill each chilled champagne flute about one-third full with orange juice (roughly 2–3 tablespoons per flute for 6–8 flutes to match 2 cups total). Slowly top with chilled sparkling wine to avoid foam overflow, filling the glass nearly to the rim. The classic ratio is about 1 part juice to 2 parts sparkling wine; adjust to taste.

Garnish and serve

Garnish each flute with a thin orange slice on the rim or dropped into the drink. Serve immediately while sparkling wine is lively.

Make peach purée

If using fresh peaches: peel (optional), pit and chop 2–3 ripe peaches to yield about 1 cup. If using frozen peaches: thaw first. Place peaches in a blender and pulse until smooth. If the purée is very thick, add 1–2 teaspoons of water to reach a spoonable, slightly pourable consistency.

Sweeten if needed

Taste the peach purée. If peaches are not very sweet, stir in up to 2 teaspoons of simple syrup and blend briefly to incorporate. Chill purée for at least 15 minutes if warm.

Assemble bellinis

Spoon about 1 to 2 tablespoons of peach purée into each chilled champagne flute (adjust by preference). Slowly top with chilled Prosecco, pouring down the side of the glass to reduce foaming and gently incorporate the purée. The typical proportion is about 1 part purée to 3–4 parts sparkling wine; adjust to taste.

Garnish and serve

Garnish with a thin peach slice on the rim or floating on top. Serve immediately while the Prosecco is fizzy.