|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 3g||12%|
|Total Sugars 21g|
|Vitamin C 15mg||76%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This famous cocktail was created in 1948 at Harry's Bar in Venice, Italy by bartender Giuseppe Cipriani. It was named after the Italian Renaissance painter Giovanni Bellini because, supposedly, the drink's color reminded Cipriani of the painter's preferred warm and subdued color palette. This popular sparkling wine cocktail is made with Prosecco and white peach puree. It's delightfully delicate in flavor and very easy to make.
Of a beautiful pale pink color, the original Bellini is made with white peaches, although most versions use yellow peaches because they are more available and ripen faster and better. When peaches are out of season, canned or even frozen peaches will work, but the sugar content in some canned peaches can make the drink overly sweet, so choose unsweetened canned peaches if you can't find fresh. For garnishing the drink, frozen slices of peach are a great option if you're going to drop the garnish into the glass. It will keep the Bellini colder without any dilution.
The Bellini makes a great brunch cocktail, but it's also fantastic when served before or with dinner. The classic Bellini needs Prosseco, but it's often made with Champagne, which tends to yield a drier drink—unless you choose a sec or demi-sec wine. Any sparkling wine will make a great flute, although not a true Bellini.
Click Play to See This Perfect Peach Bellini Recipe Come Together
"Believe it or not, having a truly good Bellini is incredibly rare. 99% of the time the cocktail will have any number of elements wrong. This recipe includes all the components that make a Bellini great: fresh peaches, sweet, sour, and prosecco. It seems so simple, yet this Bellini is a bit of a unicorn." —Sean Johnson
Make the Peach Puree
Gather the ingredients.
In a blender or food processor, add the peaches, ice, lemon juice, and sugar (or syrup).
Taste and add more sweetener or lemon juice as needed.
Make the Bellini
Gather the ingredients.
Pour a measurement of peach puree into each Champagne flute.
Slowly top with sparkling wine while gently stirring to incorporate. If you like, garnish with a slice of peach, either slit and rested on the rim or dropped into the glass.
How to Make and Keep a Great Peach Puree
Our instructions for making the puree out of four peaches should yield around 1 1/2 cups of puree with the added ice. That's enough for six Bellinis.
Here are a few tips on how to make a great puree for your drink:
- Remove the peach skin if you like, but it's not necessary. Be sure to rinse the fruit before cutting, though. For a finer texture, strain the puree through a fine-mesh strainer to make it more juice-like.
- Choose a few peach varieties and combine them into the puree to experiment with the flavor.
- Use frozen peaches if you can't find fresh but be sure they don't have freezer burn. Let them thaw completely before pureeing.
- The lemon juice acts as a preservative so a homemade peach puree should be good in the refrigerator for up to one week in a well-sealed container.
Variations and Substitutions
- Peach juice or peach nectar can be used as a substitute for the peach puree.
- A shot of peach schnapps will create a wonderful peachy drink.
- Add a dash of raspberry liqueur (e.g., Chambord), which is used in some versions of the Bellini. Delicious but not original to the drink.
- Try a lighter drink with the baby Bellini, made with nonalcoholic sparkling cider instead.
What Is the Difference Between a Bellini and a Mimosa?
In short, everything. The Bellini is made with Prosseco and peach puree, whereas Mimosas are made with champagne and orange juice, and sometimes other types of sparkling wines.
How Strong Is a Bellini?