Move over, mimosas! This bellini cocktail deserves a spot on the brunch table too. It's made with two simple ingredients: peach puree and prosecco.
A bellini cocktail is the perfect fun, bubbly beverage to serve at brunch. It’s refreshing and delicious, and though it feels fancy, it’s insanely simple to make. You just need two ingredients: peach puree and prosecco. I love fresh peaches, and I love sparkling wine, so obviously, I love this bellini recipe. I think you will too!
What is a bellini?
The bellini cocktail (not to be confused with Giovanni Bellini, the artist, or Vincenzo Bellini, the composer) was invented by Giuseppe Cipriani, the founder of Harry’s Bar, in Venice, Italy, sometime around 1948. In its simplest form, it consists of 2 parts prosecco to 1 part white peach puree. These days, some recipes also call for peach juice or peach schnapps for a stronger peach flavor.
Peach Bellini Recipe Ingredients
I keep my bellini recipe close to the original, calling for just two ingredients:
- Peaches – Good white peaches are rarely available where I live, so I typically use yellow ones instead. I think both are fantastic! If fresh peaches aren’t in season, this recipe comes out just as well with frozen ones. Allow them to thaw at room temperature for a couple of hours or overnight in the fridge before blending.
- Prosecco – Don’t have any handy? Feel free to use another sparkling white wine, like champagne, in a pinch.
Garnish your glass with peach slices and sprig of fresh mint!
Find the complete recipe with measurements below.
How to Make a Bellini Cocktail
The first step in this bellini recipe is making the peach puree, which is easy to do in a blender.
If you’re using fresh peaches, you’ll need to peel them first. I think the easiest way to do this is with a vegetable peeler. Just make sure to press lightly so that you don’t peel off too much of the fruit! If you don’t peel the peaches, you’ll have to strain the puree through a fine mesh strainer before making the cocktails. This step can get messy, so I prefer to peel the peaches first and skip the straining.
If you’re using frozen peaches, allow them to thaw before blending.
Once thawed/peeled, pop the peaches in a blender and puree until smooth.
Next, pour the cocktails. Pour 2 ounces of the peach puree into a champagne flute, and top it off with 4 ounces of chilled prosecco. Keep in mind that the prosecco will bubble up as you pour it, so be sure to pour slowly! Stir gently to combine.
Then, garnish your glass with peach slices and fresh mint, and enjoy!
This peach bellini recipe is a delicious drink to serve at brunch. Add it to an Easter or Mother’s Day spread with a spinach quiche, green salad, and carrot cake cupcakes, or serve it with any of these brunch recipes:
- How to Make a Frittata
- Healthy Breakfast Casserole
- Breakfast Egg Muffins
- French Toast Casserole
- Coffee Cake
- Or any of these 60 Best Brunch Recipes!
If you want to get ahead, you can make the peach puree up to a day in advance. Store it in an airtight container in the refrigerator until you’re ready to make peach bellini cocktails.
More Favorite Cocktail Recipes
If you love this peach bellini recipe, try one of these fresh cocktails next:
- Classic Mimosas
- Paloma Cocktail
- Classic Margaritas
- Watermelon Margaritas
- Strawberry Margaritas
- Mango Margaritas
- Mint Mojitos
- Red Sangria
For the peach puree:
- 1½ pounds ripe peaches*, about 4, peeled, pitted, and sliced
For each cocktail:
- 2 ounces peach puree
- 4 ounces chilled prosecco
- Peach slices, for garnish
- Fresh mint, for garnish
- Make the peach puree. Puree peaches in a blender until smooth.
- Make each cocktail. Pour 2 ounces (¼ cup) peach puree into a champagne flute and top with prosecco. Stir gently to combine. Garnish with a peach slice and a sprig of fresh mint.
Sources: S. Irene Vibila’s LA Times article about Harry’s Bar and Nigella Lawson’s NY Times article about Venetian food
These were great! The peach flavor was amazing.
So glad you loved them!
works for me with prosecco, prefer it to champagne and love peaches so, I’m in, thank you!