Easy Bellini
4
Published Dec 22, 2021, Updated Nov 07, 2022
This post may include affiliate links. Thank you for your support.
This easy Bellini recipe is the perfect brunch cocktail and made with just two simple ingredients: fresh peaches and Prosecco. Recipe yields 6 so it’s great for serving a crowd.
I have to be honest with you… I had never tried a Bellini before creating this recipe! It’s safe to say that I’m now obsessed and can’t wait to make these for brunches.
Why You’ll Love This Cocktail
- It’s light and refreshing with the perfect amount of sweetness thanks to the peach puree!
- This recipe makes 6 servings, making it a great cocktail to serve to a crowd.
- There are so many possible variations!
Here’s What You Need
- white peaches – traditional Bellinis are made with white peaches, but yellow peaches work just fine if that’s what’s accessible to you. I used fresh, ripe peaches to make a puree but if you have peach puree on hand already you can use that!
- Prosecco – any sparkling wine will work if you don’t have Prosecco on hand. I recommend dry Champagne, Prosecco, or Cava!
Variations
You can make a bellini with basically any fruit puree! Here are some ideas I want to try:
- mango puree
- strawberry puree
- plum puree
- apricot puree
How to Make a Bellini
Start by blanching your peaches to remove the skin. Rinse the peaches and bring a large saucepan of water to a boil. Once boiling, add the peaches and boil for 30 seconds. Use a slotted spoon to transfer the peaches to an ice water bath. Once the peaches are cool enough to handle, use your fingers to peel away the skin.
Cut the peaches in half, remove the pit and cut into slices. Add the peach slices to a food processor or high powered blender and blend until you have a smooth purée. Place the purée in the refrigerator to cool for at least 30 minutes.
If you already have your peach purée made, you can skip to this step! Pour 1/4 cup of chilled peach purée into a Champagne flute. Pour chilled sparkling wine over the purée. Be careful not to overflow the glass! Carefully stir with a spoon to combine and top it off with another splash of Prosecco.
Peach Purée FAQ
Yes, absolutely! You can follow the directions as listed and then store it in an airtight container in the refrigerator. The peach purée should be used within 3-4 days so just be sure you use it in that timeframe!
Yes, I recommend using fresh, ripe peaches for the best flavor but you can absolutely use frozen peaches to make peach purée year round. 3 large ripe peaches is equivalent to 1 pound or 16 oz of frozen peaches. Just make sure you thaw the peaches fully before blending and that they don’t have freezer burn on them! If you use frozen peaches your peach purée will already be chilled and can be served immediately after blending.
I prefer to blanch and peel my peaches for the best taste, but you can leave the skin on your peaches if you have a high powered blender, like a Vitamix that can totally purée the skins until they’re undetectable. Blend until totally smooth and the skin is no longer detectable. If there are still little pieces of the skin present, you can strain them out using a fine mesh strainer.
What to Serve with Bellinis
Like I mentioned, this would be the ultimate brunch cocktail. Here’s what I would pair it with:
- Dairy-Free Spinach Quiche
- Vegan Cinnamon Rolls or Gluten-Free Cinnamon Rolls
- French Toast Bake
- Fruit Salad
- Lemon Poppyseed Muffins
- Cold Brew Coffee
More Cocktail Recipes to Try
- How to Make Perfect Mimosas
- Apple Cider Mimosas
- Easy Red Sangria
- Vodka Cranberry
- Strawberry Frosé
- Mulled Wine
- Skinny Mojito
Be sure to check out the full collection of cocktail recipes here on EBF!
Bellini
Ingredients
- 3 medium ripe white peaches, plus more for garnishing
- 1 bottle Prosecco, chilled
Instructions
- Rinse peaches with water and add fresh water to a large saucepan, bring to a boil. Once boiling, add peaches and boil for about 30 seconds. Use a slotted spoon to transfer the peaches to an ice water bath. Once the peaches are cool enough to handle, gently use your fingers to peel away the skin. Cut the peaches in half, remove the pit and slice. Add peach slices to a food processor or blender and blend until smooth. You should end up with about 1 ½ cups of peach purée.
- Place peach purée in the refrigerator for at least 30 minutes to cool.
- When you’re ready to serve, pour ¼ cup chilled peach purée into a Champagne flute. Gently pour in some chilled Prosecco. Be careful not to overflow the glass! Stir with a spoon to combine and top it off with another splash of Prosecco. Serve with a peach slice, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a great idea for Christmas Brunch! Will try with frozen peaches as they aren’t in season here.
The intro says it serves 6, so it’s good for a crowd. Since when is 6 people a crowd?
You can easily double or triple the recipe! 🙂
This sounds delicious. can not wait to try it.