Factory Peach Bellini Recipe

Chill glass

Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to keep the finished drink cold.

Prepare the peaches

If using fresh peaches: peel, pit, and chop 3–4 small peaches to yield about 3/4 cup; add 1/2 cup ice to the blender for texture. If using frozen peaches: measure 3/4 cup frozen slices and do not add extra ice unless you want a thicker slush.

Make the peach puree

In a blender, combine the 3/4 cup peaches and 1 tablespoon simple syrup. Pulse or blend on medium speed until smooth, stopping to scrape down the sides. If the mixture is too thick to blend smoothly, add 1–2 teaspoons of cold water; if using fresh peaches and you want a slush, add the optional 1/2 cup ice and blend until smooth but not watery.

Combine liqueur and puree

Transfer about 2 oz (60 ml) of the peach puree into a cocktail shaker or measuring cup and stir in the 30 ml peach liqueur until evenly combined. This increases peach flavor and integrates the liqueur without flattening the Prosecco.

Assemble the Bellini

Pour the peach-liqueur mixture into the chilled flute. Slowly top with 120 ml chilled Prosecco poured gently down the side of a spoon to preserve fizz and minimize foam. Fill to near the rim, leaving a little space for garnish.

Final texture and taste adjustment

Gently stir once with a bar spoon (one slow turn) to integrate the Prosecco with the puree—avoid vigorous stirring to keep bubbles. Taste and, if you prefer it sweeter, stir in an extra 1/2 teaspoon simple syrup.

Optional sugar rim

If you want a sugared rim, run a peach slice around the glass rim, dip the rim into the 1 tsp sugar on a small plate, then gently tap off excess before pouring the cocktail.

Finish and serve

Float the fresh peach slice vertically on the inside rim or place it on the glass edge. Add the mint sprig to the top for aroma. Serve immediately while fizzy and cold.