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.
You can make a bellini with basically any fruit puree! Here are some ideas I want to try:
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.
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.
Like I mentioned, this would be the ultimate brunch cocktail. Here’s what I would pair it with:
Be sure to check out the full collection of cocktail recipes here on EBF!