A Peach Bellini recipe is super easy to make and so decadent, perfect for any occasion. Whether that occasion is a holiday, or a weekend brunch.
This cocktail is easy and is sure to please a crowd! Who has time for mixing extravagant cocktails when you’re also prepping food? No-one! (Or us, sometimes!)
It’s peach season, which means it’s also bellini season, right?! Bellinis are sparkling Italian cocktails made with two simple ingredients, Prosecco and peach puree.
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Bellinis are easy to make, and perfect for brunch or having a lazy summer weekend. They’re a fun alternative to a mimosa, and feel a little more fancy to us. Maybe because they’re Italian.
We adore peaches so it’s no surprise that I am loving this easy, delicious cocktail! The ingredients are simple, but the combination is pretty fancy!
What are the Ingredients for a Bellini?
White peach and prosecco. The original recipe had raspberries or cherry juice to make it pink.
What is a Bellini Made of?
Peach puree and prosecco.
What is the Difference Between a Mimosa and a Bellini?
It comes down to the difference of Orange Juice and Champagne together vs Peach Puree and Prosecco. It’s truly just a flavor preference, but I prefer the peach to orange any day, it’s almost just super smooth and kind of creamy!
History of the Bellini
The original Bellini, created in Italy, was made with white peaches and had a pink hue to it. Authentic Italian bellinis are made with white peaches. Ours make beautiful golden bellinis. Because it’s what we have.
The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, at Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.
The drink started as a seasonal specialty. But, after shipping was worked out, and white peach puree was able to be shipped all year round, it too became an all year round favorite.
Always remember, tho, great peaches make great bellinis, and bad peaches make bad bellinis. They need to be fresh and ripe!
If you can’t find great fresh peaches, use frozen peaches.
How to Make Bellinis with Frozen Peaches
You can make this peach bellini recipe with frozen peaches. Use good ones, fairly fresh.
Let your frozen peaches completely defrost before blending, or they are just chunks of ice.
If you use frozen peaches, your peach puree will be pre-chilled and ready to serve immediately after pureeing.
Choice of Wine for the Peach Bellini Recipe
Prosecco, from Italy, is the sparkling wine of choice for Peach Bellinis (and for the Aperol Spritz). But, champagne, and other sparkling wines or cava work, too. But, if you want to stick to tradition, Prosecco is the way to go.
Tips For the Peach Bellini Recipe
- Bellinis are best served cold! Make sure the Prosecco and puree is well chilled.
- Pour and stir gently so you don’t lose the fizz.
- You can use store bought peach puree or nectar in place of fresh if need be. (or if peaches aren’t in season, and you don’t have any in the freezer).
- The peach puree should be good in the refrigerator for 2-3 days, so you can prep it ahead of time.
- Don’t make these until ready to serve. The prosecco will go flat if these sit for too long! So, no prepping the wine ahead of time!
Variations on a Peach Bellini
- Want an alcohol-free version? Use sparkling water or a flavored variety. Other options are, sparkling white grape juice or tonic water, too.
- Add some pink color for more of a classic with some raspberry or cherry juice. Might we suggest our brandied cherry juice?
- Make a Bellini frozen: Freeze the puree in an ice cube tray, and then add to a blender with a little peach juice to blend and use it in place of the peach puree in the recipe.
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Like this recipe? Try these below, too!
Other Brunch Cocktails
- Tomato Water Bloody Mary
- Cranberry Orange Mimosa Bellinis – Crazy for Crust
- The Grand Prix – Umami Girl
- Pomegranate French 75
- Grapefruit Mimosa – Sugar and Charm
This Peach Bellini recipe is full of fresh peach flavor and sparkling wine! Perfect for brunch or a holiday celebration!
- 1 peach, peeled and cut into wedges
- 1 Tbsp sugar
- 3 oz Prosecco or Champagne
- place peach wedges in a food processor. Purée until completely broken down. Add the sugar and mix again until blended.
- Bring purée to boil over medium-high heat and cook. Stir occasionally. Let it reduce slightly.
- Pour the peach purée into a champagne flute (fill it about a third of the way). Gently pour ice cold Prosecco or Champagne to fill the glass.
You can also use premade peach puree in this. They do have it already made at the grocery store.
The puree can be made two or three days in advance when stored in the fridge.
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Amount Per Serving: Calories: 190Total Fat: .4gCarbohydrates: 27.1gFiber: 2.3gSugar: 23gProtein: 1.4g
PIN THIS BRANDIED CHERRIES RECIPE FOR LATER!
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