This Peach Bellini is an easy and refreshing cocktail made with fresh peach puree, a little honey for sweetness, and Prosecco. It’s a perfect cocktail to serve for brunch, baby showers, or just on a hot summer day!
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What Is Peach Bellini?
What is a Peach Bellini? Delicious, is what it is! But more specifically, a Peach Bellini is a simple cocktail that’s made with peach puree and Prosecco. It’s a bubbly, refreshing cocktail that truly only has two ingredients in it. I do add a little honey to the peach puree for more sweetness, but that’s an optional ingredient that you can leave out if you want.
The Bellini is a cocktail that originated in Venice, Italy. Originally, this cocktail was made with white peaches to give the drink a little pinkish hue. You can use either white peaches or yellow peaches, depending on availability. Your cocktail will be pretty perfect either way since it’s made with fresh puree! Seriously, you can’t beat the flavor of fresh peach puree.
This cocktail is perfect for brunches, baby showers, Mother’s Day, outdoor events, or just when you want to relax on a warm summer day. It only takes about 15 minutes to prepare and most of that time is making the peach puree. You can save even more time by preparing the puree ahead of time – more info on that below!
Ingredients In Bellini
Peaches – Make sure they’re ripe! If peaches are not ripe, the puree won’t blend as smooth and taste more sour than sweet. (If you have any left over, use them to make some Peach Tea or Peach Smoothie)!
Honey – I always recommend using local organic honey if possible. It typically has the best flavor.
Prosecco – Try to use a good quality/middle of the road bottle if you can! Your cocktails will only ever be as good as the alcohol you use to make them. If you love Prosecco, you’ll also love my easy Blackberry Spritz recipe!
See the recipe card below for the full list of ingredients and instructions.
How to Make Fresh Peach Puree
Blend. Place the peeled peaches in the blender and add honey (1). Blend until completely smooth (2).
PRO TIP: Peel the skin off the peaches before blending. Ripe peaches are very easy to peel the skin off with your hands, but you can also use a vegetable peeler.
How to Make Peach Bellini
Add the puree. Start off by dividing the peach puree evenly between your champagne flutes.
Add Prosecco. Pour the Prosecco on top of the puree.
Serve. Garnish with a peach slice if desired and serve immediately. Enjoy!
NOTE: 16 oz of peaches will make about 12-13 oz of peach puree. That should be enough for 8-10 cocktails, depending on the size of champagne flute.
Yes, you can use frozen peaches. Choose peaches that are skinless and make sure to thaw peaches in the refrigerator before blending.
You can easily save yourself some time by making peach puree the day before or a few hours before. I don’t recommend preparing peach puree any earlier than 1 day because fresh peach puree won’t last much longer in the fridge.
A mimosa is traditionally made with orange juice and a Bellini is made with peach puree. Both are made with sparkling wine. A Mimosa typically features champagne, while a Bellini has Prosecco.
How To Pour Champagne With Less Foam
You’ll be happy to know that there are actually tricks you can use to manage the excessive foam when pouring champagne and prosecco!
First – it’s best to use all cold ingredients. So make sure your peach puree and your prosecco are cold. If you can remember, chill the glasses as well.
Second – pour on an angle! Older ways will tell you to pour straight over the glass but that will not do it. Pick up the glass and hold it tilted at about 45° angle. Hold champagne/prosecco bottle right by the glass and slowly and gently pour down the inside side of the glass.
The tilt method works great with all of your carbonated drinks like beer, cider, and sparkling wine. That’s why you see bartenders always pour beer and champagne on an angle. They don’t have all day to stay there and pour a sip at a time waiting for the foam to settle.
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Peach Bellini Recipe
- 16 oz peaches ripe
- 1/4 cup honey
- 750 ml Prosecco
- Peel the skin off the peaches before blending. Ripe peaches are very easy to peel the skin off with your hands but you can also use a vegetable peeler.
- Place peeled peaches in the blender and add honey. Blend until completely smooth.
- If not using right away, pour peach puree into a food storage container with an air-tight lid and refrigerate. (I do not recommend storing fresh peach puree for more that a day.)
- Divide puree among champagne flutes, adding about 1 1/2 oz of puree per flute.
- Fill the flute with Prosecco about half way and gently stir to mix puree and Prosecco. Fill the flute with Prosecco the rest of the way.
- Garnish with a slice of peach is desired and enjoy right away.