This Peach Bellini Recipe is a refreshing and bubbly recipe, which is made with peach nectar and Prosecco. It’s a classic, foolproof recipe, ready in about 5 minutes.
Jump to RecipePeach Bellini Recipe Ingredients
- 1 oz peach nectar (not syrup — you want real juice)
- 6 oz dry prosecco, extra cold
- Optional (if you’re feelin’ fancy):
- Splash of peach schnapps
- Peach slices or raspberries
- Sugar rim or mint
How To Make Peach Bellini Recipe
- Chill Your Glass: For the best-tasting Bellini, place your champagne flute in the freezer for 5-10 minutes before you start. A chilled glass keeps the drink sparkling and cold.
- Pour the Peach Nectar: Pour the 1 oz of chilled peach nectar into the bottom of the chilled champagne flute.
- Top with Prosecco: Slowly tilt the glass and pour the 6 oz of extra-cold dry Prosecco down the side. This prevents the cocktail from foaming up too much and helps mix the ingredients gently.
- Garnish and Serve: Add a splash of peach schnapps if desired. Garnish with a fresh peach slice on the rim or a single raspberry dropped into the glass. Serve immediately.
Recipe Tips
- How to prevent excess foam: Always pour the peach nectar into the glass first. Then, slowly pour the cold Prosecco on top at an angle. If you pour the Prosecco first, the drink will foam up and overflow.
- What kind of Prosecco is best? Use “Dry” or “Brut” Prosecco. The peach nectar is already sweet, so a dry sparkling wine creates the best balance. A sweet (“Dolce”) Prosecco will make the drink taste overly syrupy.
- How to use fresh or frozen peaches: A traditional Bellini uses white peach purée. You can make your own by blending peeled white peaches (or thawed frozen peaches) with a tiny bit of lemon juice. Strain it through a fine-mesh sieve for the smoothest texture.
- How to make a non-alcoholic Bellini: For a delicious mocktail version, simply swap the Prosecco for a cold, non-alcoholic sparkling cider, sparkling white grape juice, or a high-quality club soda.
What To Serve With Peach Bellini Recipe
Bellinis are a classic brunch cocktail. They pair perfectly with both sweet and savory brunch foods.
- Eggs Benedict or a simple quiche
- Smoked Salmon Blinis or Crostini
- Fresh Fruit Platter
- Light pastries or croissants
- Salty prosciutto-wrapped melon
How To Store Peach Bellini Recipe
A Peach Bellini is meant to be made and served immediately. The Prosecco will lose its carbonation, and the drink will go flat within minutes.
Do not store: This cocktail cannot be made ahead of time or stored as leftovers.
Peach Bellini Recipe Nutrition Facts
(Per serving, estimated)
- Calories: 145 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Total Carbohydrate: 6g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 0g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A Bellini is made with peach purée or nectar and Prosecco (an Italian sparkling wine). A Mimosa is made with orange juice and Champagne (or any sparkling wine).
It was invented in the 1940s at Harry’s Bar in Venice, Italy. The founder, Giuseppe Cipriani, named it “Bellini” because its unique pinkish-yellow color reminded him of the paintings of 15th-century Venetian artist Giovanni Bellini.
It’s not recommended, as the Prosecco will go flat. The best way to serve them for a party is to have the peach nectar pre-poured into the flute glasses (about 1/4 full) on a tray. Then, just as guests arrive, top each glass with cold Prosecco.
Peach Bellini Recipe
Course: DrinksCuisine: ItalianDifficulty: Easy1
servings5
minutes145
kcalA classic two-ingredient Italian cocktail that is bubbly, refreshing, and perfectly sweet with peach and prosecco.
Ingredients
1 oz peach nectar (chilled)
6 oz dry prosecco (extra cold)
Optional: Splash of peach schnapps
Optional: Peach slices or raspberries for garnish
Directions
- Ensure all ingredients are very cold.
- Pour 1 oz of chilled peach nectar into a Champagne flute.
- Slowly tilt the glass and top it off with 6 oz of cold Prosecco.
- Garnish with a fresh peach slice or a raspberry, if desired.
- Serve immediately.
Notes
- The classic ratio is 1 part peach nectar to 3 parts Prosecco. Adjust to your taste.
- Always pour the nectar first, then the Prosecco, to prevent the drink from foaming over.
- Using “Dry” or “Brut” Prosecco is best to balance the sweetness of the peach nectar.
- For a traditional Bellini, use 100% white peach purée (strained).
