Go Back
A sparkling Peach Bellini cocktail in a champagne flute, garnished with a fresh peach slice.

Venetian Peach Bellini

The Venetian Peach Bellini is a timeless and elegant cocktail celebrated for its beautiful simplicity. It features the perfect harmony of ripe white peach purée and crisp Prosecco, creating a blush-colored, gently sparkling drink that captures the essence of a sun-drenched afternoon in Venice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6
Course: Aperitif, Brunch, Cocktail
Cuisine: Italian, Venetian
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 ripe white peaches
  • 1 teaspoon fresh lemon juice to prevent oxidation
  • 1-2 teaspoons simple syrup optional, to taste

Equipment

  • Small pot
  • Slotted spoon
  • Bowl for ice bath
  • Paring knife
  • Cutting board
  • Blender
  • Fine-mesh sieve
  • Spatula
  • Airtight container
  • Champagne flutes
  • Bar spoon

Method
 

  1. Prepare the peach purée: Bring a small pot of water to a boil. Score a small 'X' on the bottom of each peach and blanch for 30-60 seconds. Immediately transfer the peaches to an ice bath to cool. The skins should now peel off easily.
  2. Remove the pits and roughly chop the peaches. Place the chopped peaches in a blender with the fresh lemon juice. Blend until completely smooth.
  3. For an extra silky texture, press the purée through a fine-mesh sieve into a container, using a spatula to push it through. Discard any fibrous solids.
  4. Taste the purée. If your peaches are not perfectly sweet, blend in a teaspoon of simple syrup at a time until it reaches your desired sweetness.
  5. Chill all components: Transfer the peach purée to a sealed container and refrigerate for at least one hour, or until thoroughly chilled. Ensure your Prosecco and serving glasses (champagne flutes) are also very cold. Placing glasses in the freezer for 10-15 minutes is recommended.
  6. Assemble the Bellini: Pour about 1 to 1.5 ounces (1 part) of the chilled peach purée into the bottom of a chilled champagne flute.
  7. Slowly top with about 3 ounces (2 parts) of chilled Prosecco. To preserve the bubbles, tilt the glass and pour the Prosecco gently down the side.
  8. If needed, give the drink a single, gentle stir with a long bar spoon to combine. Serve immediately and enjoy.

Notes

For the best results, do not over-blend the purée, as this can create a frothy texture that separates. Always use fresh, ripe peaches; avoid canned peaches or bottled nectars. The classic 1:2 ratio of purée to Prosecco is a starting point—feel free to adjust to your taste. The peach purée can be made up to one day in advance and stored in an airtight container in the refrigerator. For variations, try a 'Rossini' with strawberry purée, or a 'Berry Bellini' with raspberry or blackberry purée. For a non-alcoholic 'Baby Bellini', substitute Prosecco with chilled sparkling apple cider or white grape juice.