Peach Bellini is a fruity and refreshing summer drink. This classic Italian cocktail combines peach puree with prosecco and it´s perfect for sipping on warm sunny days!
What is Bellini
Bellini is a popular Italian cocktail that originated in Venice, Italy between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar. He named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini. It is commonly made with white peach puree (Peach Bellini) and Prosecco (Italian sparkling white wine).
A popular variation of the drink is Strawberry Bellini (also called Rossini) and it’s made with strawberry puree.
Bellini vs Mimosa
Bellini is an Italian cocktail made with Italian sparkling white wine (Prosecco) and fresh peach puree. Mimosa is a cocktail made with French sparkling white wine (Champagne) and orange juice.
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy drink:
- Peach puree – traditionally white peaches are used for this drink but they are hard to get (even if I live in a country neighboring Italy) so I used regular yellow peaches for this recipe. Most recipes call for pure peach puree but I find it usually not sweet enough, even using ripe summer peaches, so I’m adding a small amount of sugar and lemon juice to my peach puree.
- The original recipe was made with a bit of raspberry juice to give the drink a pink color (the cocktail made with white peach puree doesn’t have a very appetizing color, but when made with yellow peach puree, its color is beautiful).
- Prosecco – this is an Italian sparkling white wine. Since this is an Italian drink, prosecco is called for, but you could surely use other types of sparkling white wine such as Cava (Spanish sparkling white wine) or even Champagne (French sparkling white wine). Chose dry (Brut) Prosecco that is on the sour side rather than a sweet type of Prosecco.
What you could also add: this cocktail is not very strong, so if you’d like to make it stronger, add 1 tablespoon of vodka, peach schnapps, vanilla vodka, or white rum to your drink.
Frozen Peach Bellini: you can use frozen peaches for a thicker, slushie-like consistency drink.
Canned peaches – you don’t have fresh peaches but still want to make the cocktail? You can use canned peaches but don’t add any sugar and you may need to increase the lemon juice amount if the puree is too sweet.
For a non-alcoholic version, use sparkling water or seltzer in place of the wine.
Prosecco to peach puree ratio
Traditionally a ratio of 1 part of peach puree to 2 parts of prosecco is being called for. I like to use a ratio of 1:1 1/2 to 1:2 because I like my peach bellini on the sweeter side.
Usually, I just pour the prosecco into my glass without measuring it though – it’s hard to do with bubbly prosecco! My tip is to not worry about the ratio, just pour the prosecco gently and slowly into your glass, wait a little until the bubbles go down, and pour some more, and then you have it!
How to make it ahead
This drink can not really be made ahead because you will lose the Prosecco bubbles.
You could prepare your peach puree ahead, cover it with plastic foil (it should touch the surface of the puree), and store it in the fridge for up to 24 hours.
Peach bellini is made with prosecco (Italian sparkling white wine) and fresh peach puree.
Peach mimosa is made with peach puree and champagne (French sparkling white wine) while Peach Bellini is made with peach puree (traditionally white peach puree) and Prosecco (Italian sparkling white wine).
You will need sparkling white wine for your Peach Bellini. Since this is an Italian cocktail, prosecco is most commonly used, but you could also use Champagne or Cava.
The founder of the cocktail, Giuseppe Cipriani, named the drink the Bellini because its unique pink color reminded him of the toga of a saint in a painting by a 15th-century Venetian artist called Giovanni Bellini.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
RATE THE RECIPE
(click on the stars)
for the peach puree (enough for 5-6 drinks):
- 3 peaches 1 lb (450g)
- 3 tablespoons sugar or to taste
- 2 teaspoons lemon juice
for 1 peach bellini drink:
- 2 oz (60g) peach puree
- prosecco – to top about 3 1/2 oz (100g) prosecco, chilled
- Make peach puree: Peel the peaches and remove the stones. To a blender or food processor add peaches, sugar, and lemon juice. Mix until smooth.
- Make your cocktail: Add 2 fl oz of peach puree to a chilled champage flute.
- Slowly pour the champage until it almost reaches the rim of the glass. Wait for a moment until bubbles go down and pour in some more champagne. You can gently stir the champage and peach puree together.
- Enjoy immediately!