Bellini

A Bellini, commonly called a peach bellini, is a combination of white peach puree (or nectar) and Prosecco. Served in a champagne flute and garnished with a fresh peach wedge, it’s a wonderful summer cocktail and perfect for brunch.

A bellini is the stone fruit cousin to the famous and brunch favorite mimosa.

Bellini Recipe

While it’s often called a peach bellini, there’s no need for the word “peach”. This drink is only made with peach nectar or puree, therefore adding “peach” to the front of the cocktail’s name is redundant. The Bellini cocktail is a very simple mixture and a wonderful choice for a bridal shower or brunch.

The original drink was made with white peach nectar, but regular peach works great too.

It’s the peach lover’s version of a mimosa and makes the mind wander about what other flavor combinations would be just as delicious. Mango and strawberry come to mind, and we’ve already tried pineapple in this refreshing Pineapple Prosecco Punch.

Ingredients needed:

• Peach puree or nectar – I often get mine from the ethnic aisle of the grocery store, but you can make your own. I’ll tell you how below!
• Processo – You can also use champagne or sparkling wine.
• Peach – A nice fresh, ripe peach cut into wedges is used for garnish on the glass.

Helpful kitchen tools:

• Champagne flutes
• Paring knife
• Cutting board
• Jigger

How to Make a Bellini

1. To make this classic bellini drink start by measuring out 2 ounces of peach puree or nectar. A jigger is super handy for this.

2. Pour the peach puree into a champagne flute. Chilling the glasses first is an added bonus, but not necessary.

3. Now simply top off the glass. Slowly pour the Prosecco in until the glass is full.
4. Give the mixture a gently stir and garnish the glass with a peach wedge.

How to make homemade peach puree

Peach nectar comes in cans and juice box size containers and can be found at stores like Target and Walmart. However, if you prefer, you can make your own peach puree.

1. In your food processor, drop two pitted fresh, ripe peaches. Add a tablespoon of lemon juice and a teaspoon or two of sugar. Process until smooth and strain through a fine mesh sieve.
2. Refrigerate puree, or if you want to save it even longer you can freeze it in ice cube trays.

Making a Frozen Bellini

Summer temperatures often beg for a grown-up slushie. The Bellini is easily adapted to a frozen treat.

1. Combine 3 parts frozen peaches and 1 part peach puree in a blender. Process until smooth.
2. Add frozen mixture to champagne flutes until half full.
3. Top off glasses with Prosecco.

More fizzy drinks you might enjoy:

• Lavender Rose Spritzer – fresh lavender, rose petals and sparkling rosé make up this pretty cocktail.
• French 75 – gin and champagne come together in this lemon flavored brunch favorite.
• Fizzy Julep – a fizzy cousin of the Mint Julep, but it doesn’t have to be May to enjoy it!
• Aperol Spritz – Aperol, Prosecco and club soda make up this delicious aperitif.

Bellini

A Bellini, commonly called a peach bellini, is a combination of white peach puree (or nectar) and Prosecco. Served in a champagne flute and garnished with a fresh peach wedge, it's a wonderful summer cocktail and perfect for brunch.

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Course: Cocktails

Cuisine: American

Servings: 1 cocktail

3 minutes mins

Calories: 86

Author: Amanda Davis

Ingredients

• ▢ 2 oz peach puree or nectar
• ▢ 4 oz Prosecco
• ▢ Fresh peach wedges

Before You Begin

How to make homemade peach puree

1. Peach nectar comes in cans and juice box size containers and can be found at stores like Target and Walmart. However, if you prefer, you can make your own peach puree. 
2. In your food processor, drop two pitted fresh, ripe peaches. Add a tablespoon of lemon juice and a teaspoon or two of sugar. Process until smooth and strain through a fine mesh sieve.
3. Refrigerate puree, or if you want to save it even longer you can freeze it in ice cube trays.

Making a Frozen Bellini

1. Combine 3 parts frozen peaches and 1 part peach puree in a blender. Process until smooth.
2. Add frozen mixture to champagne flutes until half full.
3. Top off glasses with Prosecco.

Instructions

• Measure out 2 ounces of peach puree or nectar.
• Pour the peach puree into a champagne flute. Chilling the glasses first is an added bonus, but not necessary.
• Now simply top off the glass. Slowly pour the Prosecco in until the glass is full.
• Give the mixture a gently stir and garnish the glass with a peach wedge.

Nutrition

Serving: 1cocktail | Calories: 86cal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Sodium: 12mg | Potassium: 100mg | Fiber: 1g | Sugar: 9g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.5mg

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