← Recipe archiveCocktail
Peach Bellini
Peach puree and cold prosecco in a flute — summer brunch dressed up slightly, with only two real ingredients.
DifficultyEasyTotal time10 minServes1
Overview
Prep10 min
Cook0 min
Total10 min
Servings1
DifficultyEasy
Ingredients
Equipment
- Blender
- Champagne flutes
Method
01
Prep the peaches
Peel and pit the peaches.
02
Blend
Blend until completely smooth.
03
Chill the puree
Chill the peach puree.
04
Add the puree
Add 2 ounces peach puree to a Champagne flute.
05
Pour the prosecco
Slowly pour in 4 ounces chilled prosecco.
06
Stir gently
Stir very gently if needed.
07
Garnish
Garnish with a peach slice and fresh mint.
08
Serve
Serve immediately.
Tips
NoteFresh peaches are wonderful when they're in season, but thawed frozen peaches work surprisingly well too.
NoteKeep both the puree and prosecco cold. Ice doesn't belong here — the bubbles have enough work to do already.
Nutrition
AllergensContains alcohol
Storage
Best freshPuree keeps airtight in the refrigerator up to 2 days (a squeeze of lemon slows browning); build each bellini just before serving.
Frequently asked
Can I make a pitcher version?+
Yes — combine puree and prosecco in a chilled pitcher just before serving and pour gently; don't stir.
Can I use frozen peaches?+
Yes — thaw them first and blend; the flavor holds up remarkably well.
Related recipes
Little thoughts from readers
A small corner for words, memories and gentle feelings.
No notes yet. Leave the first little message.
Leave a little note
Tell June what this page made you feel.