Sunlight in a glass? That’s the Peach Bellini. It’s simple, flirty, and wildly sippable—the brunch cocktail that never tries too hard and always wins. You only need two ingredients, but you get way more than the sum of their parts. Let’s pop a bottle, blitz some peaches, and talk about why this Italian classic runs the brunch table.
What Exactly Is a Peach Bellini?
The Peach Bellini is a sparkling cocktail made with peach purée and Prosecco. That’s it. No secret bitters. No cryptic tinctures. Just ripe peaches meeting bubbly wine in a glass that screams, “Relax, you’re doing great.”
Origins matter here. Giuseppe Cipriani created the Bellini in Venice at Harry’s Bar in the 1940s. He loved white peaches and wanted a drink that tasted like summer. He nailed it. And yes, Hemingway probably drank one. Of course he did.
Ingredients That Actually Make a Difference
With only two ingredients, every choice shows. Use the good stuff and you’ll taste it.
- Peaches: Go for ripe, fragrant peaches. White peaches if you can find them—sweeter and more floral, just like the original. Frozen peaches work when fresh ones don’t.
- Prosecco: Dry (Brut) or Extra Dry. You want bubbly that’s bright and crisp to balance the sweet fruit. No need to splurge, but don’t pick the cheapest bottle either.
- Optional helpers: A squeeze of lemon for brightness, a tiny dash of simple syrup if your peaches aren’t sweet enough, and a drop of peach liqueur if you’re feeling extra.
What to Avoid
- Overly sweet Prosecco. You’ll turn your Bellini into a sugar bomb.
- Canned peaches in heavy syrup. You’ll taste the can. You will regret it.
- Flat bubbles. Check that cork pop. If it sighs instead of sings, skip it.
How to Make a Peach Bellini (The Right Way)
You don’t need a bar cart with seventeen gadgets. You just need a blender and a chilled bottle.
- Chill everything: Cold purée. Cold Prosecco. Cold glass. Warm Bellinis taste like disappointment.
- Make the purée: Blend peeled, pitted peaches with a squeeze of lemon until silky. Strain for a smoother texture, IMO.
- Sweeten if needed: Taste the purée. If it’s dull, add 1/2 teaspoon simple syrup per serving. If it’s amazing, do nothing.
- Build in the glass: Spoon 1–2 ounces of purée into a flute, then top with Prosecco slowly. Stir gently with a bar spoon to combine.
- Garnish (optional): Thin peach slice or twist of lemon. Or nothing. Your call.
Classic ratio: About 1 part peach purée to 3 parts Prosecco. If you want more peach forward, go 1:2. It’s brunch, not math class.
Batching for Brunch
Hosting a crowd? Do this:
- Mix the purée in advance and chill it in a squeeze bottle.
- Keep the Prosecco on ice. Top to order so the bubbles stay lively.
- Set out garnishes and let friends assemble. Instant interactive bar, minimal chaos.
Flavor Upgrades (When You Want to Flex)
The original slaps, but variations can be fun. Respect the peach, though. Don’t bury it.
- Peach + Raspberry: Add a spoon of raspberry purée for color and tartness. It turns a soft orange-pink and looks fancy.
- Herbal twist: Muddle a few basil or mint leaves, then strain before you add Prosecco. Bright, garden-fresh energy.
- Ginger kick: Add a whisper of ginger syrup. Warm spice with cool peach? Perfect.
- Low-ABV hack: Cut Prosecco with soda water (50/50) for a lighter sip that still sparkles.
- Zero-proof version: Use high-quality nonalcoholic sparkling wine or a 50/50 mix of club soda and high-juice sparkling lemonade.
Purée Pro Tips
- Frozen peaches blend like a dream. Thaw slightly and you’ll get a thick, frosty texture.
- Strain through a fine sieve for a silky finish. The smoother the purée, the better the bubbles integrate.
- Add a touch of almond extract for a bakery-style aroma. Go easy—like one drop. Seriously.
Bellini vs. Mimosa: Friendly Rivalry
Let’s settle this, FYI. Both wear the brunch crown, but they charm differently.
- Bellini: Peach purée + Prosecco. Fruit-forward and velvety. A little luxe, very Venetian.
- Mimosa: Orange juice + sparkling wine. Zippier, more citrus bite, more “I just woke up 20 minutes ago.”
If you want plush and romantic, pick the Bellini. If you need electricity in your veins, go Mimosa. Or alternate. I won’t tell.
Glassware, Temperature, and Other Details People Pretend Don’t Matter
Details make this drink sing. Do them right and you’ll taste the difference.
- Glass: Go flute or a tulip glass to trap bubbles and aroma.
- Temperature: Keep everything cold—purée around fridge temp and Prosecco just above freezing. Warm equals flat.
- Mixing: Pour Prosecco down the side of the glass to minimize foam. Stir gently—no shaking unless you enjoy a peachy volcano.
Sweetness Control
- Too sweet? Use Brut (drier) Prosecco and add a bit more lemon to the purée.
- Not sweet enough? Add a touch of simple syrup or switch to Extra Dry Prosecco.
- Too thick? Thin the purée with a splash of Prosecco before building.
Pairing Ideas That Actually Work
The Bellini loves food. It’s not clingy, just supportive.
- Brunch classics: Buttery croissants, ricotta pancakes, eggs Benedict.
- Savory bites: Prosciutto and melon, smoked salmon toasts, herby frittata.
- Desserty vibes: Peach tart, lemon loaf, almond biscotti. IMO, almond + peach always slaps.
FAQ
Can I use Champagne instead of Prosecco?
You can, but it changes the vibe. Champagne brings more toastiness and acidity, which can overshadow the peach. Prosecco plays nicer with fruit and usually costs less. If you go Champagne, pick a Brut and keep the purée slightly sweeter.
Do I need to peel the peaches?
Peel for a silky purée. The skins add color and tannin, which can feel gritty. If you hate peeling, blanch the peaches for 30 seconds, then shock in ice water—the skins slide right off. Frozen peeled slices skip the drama entirely.
How do I fix a watery Bellini?
Thicken the purée. Blend in more peach or a few frozen slices. Also check your ratio—use less Prosecco or pour slower so the foam doesn’t dilute the drink. Warm ingredients can taste watery too, so keep everything very cold.
What if peaches aren’t in season?
Use high-quality frozen peaches. They’re picked ripe and freeze beautifully. You can also add a teaspoon of peach jam to boost flavor. Avoid canned peaches in heavy syrup unless you like metallic nostalgia.
How long does peach purée last?
About two days in the fridge in a sealed container. Press plastic wrap directly onto the surface to prevent browning. For longer storage, freeze in ice cube trays—blend to smooth again before using.
Is a Bellini strong?
Not really. It’s mostly sparkling wine with fruit, so it sits in the low-ABV zone. You can make it lighter by adding club soda or stronger by sneaking in a half-ounce of peach liqueur. Choose your own adventure.
Conclusion
The Peach Bellini keeps things simple and joyful—just ripe peach, lively bubbles, and a moment that tastes like summer. Use ripe fruit, keep everything cold, and let the Prosecco do the heavy lifting. Whether you’re hosting brunch, celebrating a win, or just vibing on a Sunday, this classic delivers. Now go blend some sunshine and pour yourself a little Venice. Cheers.
