A Bellini is just two ingredients — white peach purée and chilled Prosecco — and it comes together in about five minutes. The purée can be made well ahead of time, which makes this the easiest thing to have ready when guests arrive. At 82 calories a glass, it’s also a lighter option than most cocktails.
Smart swaps
- White peaches: These are worth seeking out when they’re in season — their flavor is more floral and less acidic than yellow peaches, which makes a noticeable difference. Yellow peaches work in a pinch but produce a slightly sharper purée.
- Prosecco: Use a dry (brut) Prosecco rather than extra-dry, which is counterintuitively sweeter and can make the drink cloying when combined with ripe fruit.
- Non-alcoholic version: A dry sparkling cider is a better swap than plain seltzer — it has enough body to hold up to the purée the same way Prosecco does.
- Frozen peach purée: A good option off-season. Thaw it overnight in the fridge and drain any excess liquid before measuring.
Why this recipe works
Two things matter here. First, the ratio: only 30 ml (1 oz) of purée goes into the glass, even though you’re using a whole peach. Too much purée and the drink turns thick and sweet; too little and the peach flavor disappears under the Prosecco. Second, pouring the Prosecco slowly over the purée — rather than stirring — lets the carbonation do the mixing. The bubbles lift the purée from the bottom naturally, which keeps the texture light and preserves the fizz. Stirring hard knocks out the carbonation fast and flattens the drink before you’ve taken a sip.
What can go wrong
- Purée is too watery: An overripe or very juicy peach can produce a thin purée that sinks to the bottom and separates. Strain it briefly through a fine mesh sieve to remove excess liquid before using.
- Glass isn’t cold enough: A warm flute causes the Prosecco to foam up aggressively when poured, making it hard to control the fill. Chill your glasses in the freezer for 10 minutes before you start.
- Purée oxidizes and turns brown: Peach purée discolors quickly once blended. If you’re making it ahead, press plastic wrap directly onto the surface of the purée before refrigerating — this slows browning significantly. Skip the garnish — not worth the extra dish.
- Drink tastes flat: This usually means the Prosecco wasn’t cold enough when poured. Warm sparkling wine loses carbonation almost immediately on contact with the purée. Keep the bottle in the fridge right up until you pour.
- Purée clumps at the bottom: If the peach wasn’t fully ripe, the purée can be fibrous and won’t incorporate well. Choose peaches that give slightly when pressed and smell fragrant at the stem end.
Storage and reheating
The peach purée is the only component you can make ahead. Store it in an airtight container in the fridge for up to 24 hours — press plastic wrap directly onto the surface to slow oxidation. Beyond 24 hours the flavor dulls and the color turns muddy. You can also freeze the purée in an ice cube tray; once frozen, transfer the cubes to a zip-lock bag and use within one month. Thaw in the fridge for a few hours before serving. The Bellini itself should be assembled just before drinking — once Prosecco is poured, it won’t hold.
Classic Bellini
Equipment
- Cocktail muddler or blender
- Champagne Flute
- Fine-mesh sieve
- Measuring jigger (30 ml / 1 oz)
Ingredients
- 1 medium white peach ripe, peeled and pitted, about 150g / 5 oz
- 4 oz Prosecco well chilled, 120ml
Instructions
- Muddle the peeled and pitted white peach in a cocktail shaker or sturdy glass until completely broken down. Alternatively, blend until smooth in a blender. For the silkiest texture, press the purée through a fine mesh sieve to remove any fibrous bits.1 medium white peach
- Measure out 30 ml (1 oz) of peach purée and pour it into a chilled champagne flute.1 medium white peach
- Slowly pour 120 ml (4 oz) of chilled Prosecco over the purée, tilting the glass slightly and pouring down the inside wall. The rising bubbles will naturally lift and mix the purée. Avoid stirring — agitation releases carbonation and flattens the drink.4 oz Prosecco
Notes
Nutrition
Your questions, answered
Can I make Bellinis for a crowd without standing at the bar all evening?
Yes — batch the peach purée up to 24 hours ahead and keep it covered in the fridge, then pour individual glasses to order in about 30 seconds each. Trying to pre-mix the Prosecco into a pitcher doesn’t work well; it goes flat within minutes and the purée settles unevenly.
Do I need a cocktail shaker or blender, or can I make this without special equipment?
A fork and a fine mesh sieve will do the job if you don’t have a blender or muddler. Mash the peeled, pitted peach thoroughly with a fork, then press it through the sieve — you’ll get a smooth purée without any equipment beyond what’s already in your kitchen.
How do I know if my peach is ripe enough to use?
A ripe white peach should give slightly when you press it near the stem and smell noticeably sweet and fragrant. An underripe peach produces a starchy, pale purée with very little flavor, and no amount of blending will fix it — it’s worth waiting an extra day or two on the counter if needed.
