Peach Bellini Recipe

Make or measure peach nectar

If using whole peaches: peel (blanch or use a knife), pit and chop 2–3 ripe peaches. Place in a blender and process until very smooth, about 30–45 seconds. If you want an ultra-smooth texture, pass purée through a fine-mesh sieve. Measure out 1 cup of purée. If using store-bought peach nectar, simply measure 1 cup.

Add 1 tablespoon fresh lemon juice to the purée to brighten the flavor and help balance sweetness.

Taste the purée. If peaches are not very sweet, stir in up to 1 teaspoon simple syrup (start with 1/2 tsp) and mix until combined. Chill the purée in the refrigerator for at least 15 minutes if not already cold.

Chill stemmed champagne flutes in the refrigerator for 10–15 minutes prior to serving (optional but recommended).

Portion purée

Spoon or pour about 2 tablespoons (30 ml) of the chilled peach purée/nectar into each chilled champagne flute. For a slightly fruitier cocktail, use 3 tablespoons (45 ml) per glass.

Hold the flute at a slight angle and slowly top with chilled Prosecco, pouring gently to preserve bubbles. Pour about 4–5 ounces (120–150 ml) of sparkling wine per glass, filling to your preference. Gently stir once with a bar spoon or swirl the glass slightly to combine the purée and wine; avoid vigorous stirring to preserve effervescence.

Taste and adjust: if cocktail is too tart, add a drop more simple syrup to the glass and gently mix. If too sweet, add a splash more Prosecco.

Garnish each glass with a fresh peach slice on the rim and an optional mint leaf nestling on top of the purée-looking surface.

Serve immediately while the drink is still bubbly.