This decadent Peach Bellini Cocktail recipe made with fresh peach puree and bubbly Prosecco is perfect for any occasion.
Welcome to the sunny flavors of Italy with our homemade Peach Bellini Cocktail! This fizzy, vibrant drink combines fresh peaches’ lush sweetness with Prosecco’s celebratory sparkle, creating a beverage that’s as perfect for a Sunday brunch as it is for a festive evening soiree.
Why This Recipe Works
- The ripe peaches bring a naturally sweet and fragrant base to the cocktail, contrasting delightfully with the dry, crisp notes of the Prosecco.
- The recipe’s simplicity allows the ingredients’ quality to shine through, offering a refreshingly genuine peach flavor in every sip.
- The effervescence of the Prosecco adds a celebratory feel to the drink, making it a festive choice for any occasion.
Ingredient Notes
- Peaches: Opt for ripe, juicy peaches that give slightly to pressure for the sweetest purée. White peaches are traditionally used, but yellow peaches work well too. If peaches aren’t in season, frozen peaches can be thawed and used as a substitute.
- Sugar: Regular granulated sugar best sweetens the purée without altering the flavor. For a healthier option, honey or agave nectar are excellent substitutes. Sugar is available in the baking aisle.
- Prosecco: Choose a dry (brut) Prosecco for a balanced cocktail. For a non-alcoholic version, sparkling grape juice or sparkling water can be used. Prosecco can be found in the wine or spirits aisle.
Buying Guide for Peaches
When purchasing peaches for a Bellini, look for fruit with a fragrant aroma and a flesh that yields slightly to the touch, indicating ripeness.
Avoid peaches with bruises or overly soft spots. The best peaches are often found at local farmers’ markets during the peak season, which varies by region.
JUMP TO RECIPE
Step By Step Instructions
The complete, printable recipe can be found at the end of this article (click the button above). However, continue reading for comprehensive, photo-illustrated step-by-step instructions.
Begin by preparing your peaches. Wash, peel, and cut 6 peaches into wedges, then add them to a food processor.
Purée the peaches in a food processor until smooth.
Add ¼ cup (50g) of sugar to the purée and blend again.
Bring purée to boil over medium-high heat and cook (stirring occasionally) until it reduces to measure about a cup (approximately 236ml).
The purée can be made two or three days before storing in the fridge. Once ready to use, if it gets too thick, mix it with a little water.
To make a Bellini Cocktail, fill a champagne flute one-third with the peach purée.
Top up with ice-cold Prosecco, pouring gently to preserve the fizz.
Stir only when you’re ready to drink.
Optionally, you can finish it by adding peach wedges to the glass. Serve and enjoy.
Erren’s Top Tips & Variations
- If you don’t have Prosecco, Champagne or Sparkling wine can be used too.
- Prosecco often costs less than Champagne, so making a true Bellini also saves you some money!
- Be sure to pour and stir gently so as not to lose the fizz.
- Use store-bought peach juice or nectar in place of the peach purée in a pinch.
FAQs
Yes, but make sure to drain them well and note that the flavor may differ from fresh peaches.
Any sparkling wine will work, or for a non-alcoholic version, try sparkling water or grape juice.
Variations:
- Want an alcohol-free version? Use sparkling water with a splash of lemon juice or your favorite flavored variety.
- Add an extra bit of color and sweetness with a splash of grenadine.
- Make a frozen Bellini: Freeze the purée in an ice cube tray, then add to a blender with a little peach juice to blend and use instead of the peach purée in the recipe.
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Let’s Make
Peach Bellini Cocktail
This Peach Bellini Cocktail recipe card brings you the essence of a classic Italian drink, with detailed instructions to ensure a sweet, fragrant, and effervescent experience.
Prep15 minutes
Total15 minutes
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Instructions
For the peach purée:
Wash and peel the peaches, cut into wedges and place in a food processor. Purée until completely broken down. Add the sugar and mix again until blended.
Bring purée to boil over medium-high heat and cook (stirring occasionally), until it reduces to measure about a cup (approximately 236ml).
For the Bellini cocktails:
Pour the peach purée into a champagne flute (fill it about a third of the way). Gently pour ice-cold Prosecco to fill the glass.
Only stir when ready to drink.
Optional: Finish it off by adding some peach wedges to the glass.
Tips + Notes
The puree can be made two or three days in advance when stored in the fridge. Once ready to use, if it has become quite thick, just mix it with a little water. See the tips at the bottom of the post for making it last longer.
Nutrition Information:
Calories: 90 (5%)| Carbohydrates: 22g (7%)| Protein: 1g (2%)| Potassium: 285mg (8%)| Fiber: 2g (8%)| Sugar: 20g (22%)| Vitamin A: 490IU (10%)| Vitamin C: 9.9mg (12%)| Calcium: 9mg (1%)| Iron: 0.4mg (2%)
Nutritional Data Disclaimer
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