Peach Bellini Recipe
This Peach Bellini is an easy and refreshing cocktail made with just 3 ingredients: fresh peach puree, a little honey for sweetness, and Prosecco. It's a perfect cocktail to serve for brunch, baby showers, Mother's Day or really any other day!
Servings: 8 (Makes about 8 cocktails)
Calories: 100kcal
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
Calories: 100kcal | Carbohydrates: 15g | Sodium: 6mg | Potassium: 195mg | Sugar: 14g | Vitamin A: 185IU | Vitamin C: 3.7mg | Calcium: 12mg | Iron: 0.6mg