A Bellini is one of those cocktails that just feels like sunshine in a glass-light, fruity, and a little bit fancy without trying too hard. It’s a sparkling mix of peach purée and prosecco that’s been a brunch favorite for decades. I’ve made this drink countless times, and it never fails to bring smiles. Whether it’s for a lazy Sunday morning, a bridal shower, or just a warm evening on the patio, the Bellini is a simple but elegant classic that’s hard not to love.
Blueberry Bellini
Ingredients
Makes 1 cocktail | Prep time: 5 minutes
You’ll need:
– 2 oz (60 ml) peach purée – fresh white peaches if you can find them, or thawed frozen peaches
– 4 oz (120 ml) chilled prosecco – dry or extra dry works best
Optional:
– A splash of lemon juice (to brighten the peach flavor)
– 1 tsp honey or agave syrup (if your peaches aren’t super sweet)
Equipment
– Champagne flute or wine glass
– Blender or food processor (if making your own purée)
– Fine mesh strainer (optional, for a smoother purée)
– Spoon for gentle stirring
How to Make a Bellini
- Make the peach purée: If you’re using fresh peaches, peel and pit them first. Blend until smooth. You can strain the purée through a fine mesh sieve if you want a silkier texture. Add a splash of lemon juice or a bit of honey if needed.
- Chill everything: Make sure both your purée and prosecco are cold. This keeps the drink crisp and bubbly without needing ice (which can water it down).
- Pour the purée into the glass: Add 2 oz (60 ml) of peach purée to your flute or glass.
- Top with prosecco: Slowly pour in 4 oz (120 ml) of chilled prosecco. Pour gently down the side of the glass to keep the fizz from overflowing.
- Give it a gentle stir: Use a spoon to lightly mix, just enough to combine the peach and bubbles without losing too much sparkle.
Tips & Tricks
– Choose your peaches wisely: White peaches are the traditional choice-they’re sweeter and more aromatic-but yellow peaches or even nectarines work well too.
– Frozen fruit is fine: If fresh peaches aren’t in season, thawed frozen peaches do the job. Just make sure they’re fully defrosted before blending.
– Don’t skip the chill: Warm prosecco and purée will kill the fizz. Keep everything in the fridge until you’re ready to mix.
– Skip the ice: It dilutes the drink. If you need to keep it cool longer, chill your glass ahead of time.
– Make ahead: The peach purée can be made up to 2 days ahead and stored in an airtight container in the fridge.
Serving Suggestions
This has been my go-to cocktail for summer brunches. It’s light enough to sip with food but festive enough to stand alone.
Here’s what I like to serve it with:
– Brunch Favorites: Think eggs Benedict, smoked salmon bagels, or a fruit salad with mint.
– Charcuterie Boards: The fruity fizz cuts through salty cured meats and creamy cheeses beautifully.
– Light Desserts: Peach sorbet, panna cotta, or even a simple almond biscotti.
Variations to Try
Once you’ve nailed the classic, it’s fun to mix things up. Here are a few fruity spins:
Raspberry Bellini
– Swap peach purée for raspberry purée.
– Add a splash of lemon juice to balance the tartness.
Strawberry Bellini (Rossini)
– Use strawberry purée instead of peach.
– This one’s a bit sweeter-great for Valentine’s Day or spring parties.
Pomegranate Bellini
– Use pomegranate juice instead of purée.
– Tart and vibrant, with a lovely deep pink color.
Non-Alcoholic (Virgin) Bellini
– Swap prosecco for sparkling water, soda water, or ginger ale.
– Still festive, but suitable for all ages.
Storage Notes
– Peach purée: Store in the fridge for up to 2 days. You can also freeze it in ice cube trays and defrost as needed.
– Mixed Bellinis: Best served fresh. Don’t mix the prosecco in advance-it’ll go flat.
Q&A
Can I batch Bellinis for a party?
Absolutely! Multiply the purée and keep it in a pitcher. Let guests top off their own glasses with chilled prosecco for maximum fizz.
What kind of prosecco should I use?
Dry or extra dry prosecco works best. Look for labels that say “Brut” or “Extra Dry.” Too sweet, and the drink can feel syrupy.
No champagne flutes-what now?
A wine glass works just fine. Even a small tumbler will do in a pinch.
How do I know if my peach purée is sweet enough?
Taste it! If it needs a little help, stir in a teaspoon of honey or agave syrup.
Can I use bottled peach purée?
Yes, but check the label. Some are overly sweet or artificial-tasting. Go for one with minimal added sugar and real fruit.
Final Thoughts
The beauty of a Bellini is its simplicity. Just two ingredients, but when they’re good quality and well-chilled, the result is something truly special. It’s the kind of drink that feels a little indulgent, but it’s easy enough to whip up anytime. Whether you stick with the classic or try a fruity twist, you’ll have a refreshing cocktail that’s perfect for celebrating-or just enjoying the moment. Cheers!
