Classic Peach Bellini Cocktail

Why You’ll Love This Recipe

• Fresh white peaches give the cocktail a delicate sweetness and lightly floral aroma.
• It takes only 15 minutes to prepare and requires no cooking.
• Brut Prosecco keeps each glass crisp, refreshing, and pleasantly bubbly.
• The peach purée can be prepared ahead, making this an easy choice for brunch gatherings.

Grocery List

• Produce: 4 medium ripe white peaches for the purée, 1 small white peach for garnish, and 1 lemon
• Dairy: None needed
• Pantry: Superfine sugar
• Wine and Spirits: 1 standard 750-milliliter bottle brut Prosecco

Full Ingredients

For the Peach Purée

• 4 medium ripe white peaches, about 1 pound or 454 grams total, peeled, pitted, and roughly chopped
• 1 tablespoon fresh lemon juice
• 2 teaspoons superfine sugar

For the Cocktails

• 3 cups chilled brut Prosecco, 24 fluid ounces or 710 milliliters, from 1 standard 750-milliliter bottle
• 6 thin slices cut from 1 small white peach, for garnish

Step-by-Step Instructions

Step 1: Chill the wine and glasses

Chill the Prosecco to 38 to 45°F, or 3 to 7°C. About 10 minutes before mixing the cocktails, place 6 champagne flutes in the freezer. Cold wine and cold glasses help preserve the bubbles and keep the Bellinis refreshing without the need for ice.

Step 2: Prepare the peaches

Peel the 4 medium peaches with a sharp paring knife or vegetable peeler. Cut each peach in half, remove the pit, and roughly chop the flesh. The peaches should smell fragrant and yield slightly when gently pressed; firm, underripe peaches will produce a less flavorful purée.

Step 3: Blend and strain the purée

Place the chopped peaches, 1 tablespoon lemon juice, and 2 teaspoons superfine sugar in a blender. Blend on high speed for 30 to 45 seconds, or until completely smooth. Press the mixture through a fine-mesh sieve into a measuring jug, using the back of a spoon to extract as much purée as possible. Measure 1 1/2 cups of strained purée. The lemon juice brightens the peach flavor and helps preserve its pale color.

Step 4: Divide the purée

Remove the flutes from the freezer. Spoon 1/4 cup, or 2 fluid ounces, of peach purée into the bottom of each glass. If the purée has been standing for more than a few minutes, stir it before measuring so the texture is even.

Step 5: Add the Prosecco

Tilt the first flute slightly and slowly pour in about 1 ounce of the chilled Prosecco. Stir gently 2 or 3 times with a long cocktail spoon to loosen and combine the purée. Slowly top with another 3 ounces of Prosecco. Repeat with the remaining glasses. Pouring gradually is important because the fruit purée can cause the sparkling wine to foam quickly.

Step 6: Garnish and serve

Cut 6 thin slices from the small white peach. Place one slice on the rim of each flute or gently float it on the surface. Serve the Bellinis immediately while they are cold, lively, and effervescent.

Pro Tips

• Choose fragrant peaches: White peaches are traditional because they have a delicate floral character, but they must be fully ripe for the best flavor.
• Use brut Prosecco: A dry or brut bottle balances the sweetness of the fruit and sugar better than a sweeter sparkling wine.
• Strain for an elegant texture: Removing fibrous pieces of peach creates the smooth, refined consistency associated with a classic Bellini.
• Pour slowly: Add the Prosecco in stages to prevent the glasses from overflowing as the bubbles react with the purée.
• Do not add ice: Properly chilled ingredients keep the cocktail cold without diluting its peach flavor or flattening the bubbles.

Variations

• Yellow Peach Bellini: Replace the white peaches with the same amount of ripe yellow peaches for a deeper golden color and a slightly more tangy peach flavor.
• Raspberry-Blush Bellini: Stir 1 teaspoon seedless raspberry purée into each glass before adding the final 3 ounces of Prosecco.
• Nonalcoholic Bellini: Replace the Prosecco with 4 ounces of chilled dry nonalcoholic sparkling wine per serving.

Storage & Make-Ahead

The peach purée may be prepared up to 24 hours in advance. Transfer it to an airtight container, press reusable food wrap or parchment directly against the surface, and refrigerate at 40°F or below. Stir well before using. For longer storage, freeze the purée in an airtight container for up to 2 months and thaw it overnight in the refrigerator. Do not assemble Bellinis in advance, as the sparkling wine will lose its bubbles. An opened bottle of Prosecco can be sealed with a sparkling-wine stopper and refrigerated for up to 24 hours, although it will gradually become less effervescent.

Nutrition (per serving)

Calories: 132 kcal | Carbs: 14g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Fiber: 1g | Sugar: 11g | Sodium: 7mg | Cholesterol: 0mg