Peach Bellini
Quick Look: Peach Bellini Recipe
- 🕐 Prep time: 15 minutes
- 🍳 Cook time: No cook, just blend and pour
- ⏱ Total time: 15 minutes
- 🍽 Servings: 8 cocktails
- 🔥 Calories: 100kcal
- 🥘 Cook Method: Blender, no heat
- 😋 Flavor Profile: Sweet peach, honey, dry bubbly Prosecco
- 📊 Difficulty: Easy
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What Makes My Recipe Special
- 🍑 Only 3 ingredients: no simple syrup or store-bought mixers needed.
- 🥂 Real fresh peach puree instead of canned nectar.
- 🍯 I sweeten with honey instead of sugar or simple syrup
- ⏱ Ready in 15 minutes, most of that hands-off.
- 🏖️ Perfect for brunch, bridal showers, or a beach-day pitcher.
Peaches are one of my favorite fruits to mix into cocktails and drinks. If you love this one, my peach margaritas and peach lemonade are both built around the same fresh, ripe peach flavor.
Ingredients Needed For A Peach Bellini
- Peaches: White or yellow peaches both work well here. White peaches are the traditional choice at Harry’s Bar in Venice, where the Bellini was invented, but yellow peaches make a completely delicious cocktail too. You can use frozen peaches if fresh ones aren’t in season, just thaw them in the fridge first and make sure they’re skinless.
- Honey: This is optional. It smooths out any tartness in the peaches, but if your peaches are very ripe and sweet, you can leave it out entirely.
- Prosecco: Look for a dry Prosecco so the drink doesn’t end up too sweet on top of the honeyed peach puree. Champagne or another dry sparkling wine will work in a pinch, though Prosecco is the traditional choice.
How To Make Peach Bellini
- Peel the peaches first. Ripe peaches slip out of their skins easily with just your hands, but a vegetable peeler works too if they’re being stubborn. Skin left in the puree will leave little bits floating in your drink instead of a silky texture.
- Blend the puree until it’s completely smooth. Add the peeled peaches and honey to a blender and run it until you can’t see any chunks. You’re looking for a pourable, velvety puree, not a chunky compote.
- Chill everything before you pour. Cold puree and cold Prosecco mean less foam and a crisper-tasting drink. Chill your flutes too if you have room in the fridge.
- Add about 1 1/2 ounces of puree to each flute. This is the base of your cocktail, so don’t eyeball it too loosely, a jigger keeps every glass consistent.
- Pour the Prosecco in on a tilt. Hold the flute at about a 45-degree angle and pour slowly down the inside wall of the glass instead of straight down the middle. This is the trick that keeps foam from taking over the glass.
- Fill the rest of the way and give it a gentle stir. You’ll see the puree and Prosecco swirl together into that classic pale peach color. Garnish with a peach slice if you like, and serve right away while it’s still bubbly.
What To Serve With Peach Bellini
A Peach Bellini is a brunch cocktail at heart, so I like to pair it with dishes that can stand up to something sweet and bubbly without competing for attention.
- Eggs Benedict with Hollandaise Sauce for a classic, rich brunch pairing
- Savory Waffles with crispy bacon if you want something more savory on the plate
- The Best French Toast when you want the meal to lean sweet too
- Banana Pancakes for a lighter, kid-friendly brunch spread
- Ham, Egg, and Cheese Hash Brown Breakfast Muffins for an easy grab-and-go option at a crowd
Peach Bellini Recipe FAQs
A mimosa is made with orange juice and sparkling wine/champagne. A Bellini is made with peach puree and Prosecco. Both are brunch classics, but the Bellini has a softer, less acidic flavor since it’s peach-based instead of citrus-based.
Yes. Choose peaches that are already skinless and thaw them in the refrigerator before blending. Frozen peaches also work well if you want a slightly slushier, colder puree.
Yes, simple syrup works as a swap, though the flavor will be a little different since honey adds its own depth that plain sugar syrup doesn’t. (Psst, flavored simple syrup will also give a nice hint of supporting flavor like lavender, cinnamon, caramel, maple, etc.)
Yes, if you want a smooth drink. If you blend the peaches with the skin on, you’ll end up with small bits of skin floating in your cocktail instead of a silky puree.
Yes. Champagne or any other dry sparkling wine will work. Prosecco is the traditional choice and tends to be more affordable, but the drink will still taste great with champagne.
You can make the peach puree up to a day ahead and store it in an airtight container in the fridge. Don’t add the Prosecco until you’re ready to serve, since it needs to stay cold and bubbly.
Swap the Prosecco for chilled sparkling water, ginger ale, or sparkling white grape juice. You’ll still get the peach flavor and the bubbles, just without the alcohol. Just be careful with sweetness, many sparkling sodas are very sweet.
More Fruity Cocktail Recipes
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Peach Bellini Recipe
Ingredients
- 16 oz peaches ripe
- 1/4 cup honey
- 750 ml Prosecco
Instructions
Peach puree:
- 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.)
Bellini:
- 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.
Video
Notes
- Peel the peaches first. Skip this and you’ll get bits of skin in your puree instead of a smooth pour. Ripe peaches peel easily with your hands; use a vegetable peeler if they resist.
- Make the puree up to a day ahead. Store it in an airtight container in the fridge. Don’t mix in the Prosecco until you’re ready to serve. Don’t make any longer than 1 day ahead.
- Chill everything before pouring. Cold puree, cold Prosecco, cold glasses if you have room. This keeps the foam down and the drink crisper.
- Pour the Prosecco on a tilt. Hold the flute at about a 45° angle and pour slowly down the inside wall instead of straight down the middle. This is the single biggest fix for a foamy glass.
- No honey on hand? Simple syrup works as a swap, though the flavor will be a touch different.
Nutrition
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Categories:
Brunch Recipes, Champagne Cocktail Recipes, Cocktail Recipes, Drink Recipes, Gluten Free Recipes, Italian Dinner Recipes, Mother's Day Recipe Ideas,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
If you are blending the peaches in a blender, how come you have to remove the skins of the peaches? I’ve NEVER made a mixed drink in my life and I’m making them for my daughter’s engagement party next week. I was just curious if it changed the flavor or texture. Thx in advance.
If you don’t peel them it wont be smooth even blended you will have little skin pieces in your drinks.
Could i swap out the Honey with a simple syrup?
Sure, it will taste a little different though.
Love, love, love this cocktail! I love the burst of juicy peach flavor. It always hits the spot!
I am so happy you love it!
I had extra peaches on hand that were getting extra ripe and these bellinis were the perfect way to enjoy them.
Great drink! I loved them!