Name: Best Peach Bellini
Prep time: 5 min
Total time: 5 min
Ingredients: Peach Purée:; 3 ripe peaches (or 2 cups frozen); Lemon juice · optional honey; To Assemble:; 1 bottle chilled Prosecco; Garnish:; Peach slices · mint

Introduction

Best Peach Bellini is pure, effervescent summer in a flute: ripe peach purée blended with chilled Prosecco into a frothy, peachy-pink cocktail that tastes like biting into the juiciest peach while sipping bubbly. This classic Venetian brunch star is light, refreshing, and dangerously easy to drink. Served in chilled champagne flutes with a fresh peach slice garnish, this Best Peach Bellini recipe offers a stunning, appetizing aesthetic that instantly turns any brunch, shower, or sunset toast into pure Italian elegance.

Why you’ll love this recipe

5 minutes total — zero cooking, just blend and pour.
Real peach flavor — fresh or frozen peaches, no fake syrup.
Custom sweetness — adjust peach purée to your taste.
Make-ahead purée — fridge or freezer ready.
Endlessly riffable — raspberry, mango, or non-alcoholic versions.

Ingredients (4–6 cocktails)

Peach Purée

3 ripe peaches (≈1 lb / 450 g), peeled & pitted (or 2 cups frozen peaches, thawed)
1–2 tbsp simple syrup or honey (to taste)
1 tbsp fresh lemon juice

To Assemble

1 bottle (750 ml) chilled Prosecco or sparkling wine (Cava or Champagne works)
Optional: splash peach schnapps or peach liqueur for extra punch

Garnish

Fresh peach slices
Mint sprigs or raspberries

Essential Tools and Equipment

Blender or food processor
Fine-mesh strainer (optional for smoother purée)
Champagne flutes, chilled

Step-by-step process

Make purée — blend peaches, lemon juice, and 1 tbsp simple syrup until smooth. Taste → add more sweetener if needed (ripe peaches may need none). Strain for silkier texture (optional). Chill 30 min–overnight.
Chill everything — Prosecco in fridge, flutes in freezer 10 min.
Ratio — spoon 2–4 tbsp peach purée into each flute (more = sweeter, thicker).
Top gently — slowly pour chilled Prosecco over purée (it will foam beautifully).
Stir lightly — one gentle swirl with a spoon or swizzle stick to combine (don’t over-stir or lose bubbles).
Garnish — add a peach slice + mint.
Serve immediately — bubbles wait for no one.

Mistakes to avoid

Unripe peaches — flavor flat; frozen ripe peaches better than hard fresh.
Over-blending with Prosecco — kills bubbles; add sparkling last.
Warm ingredients — flat drink; chill purée + bottles + glasses.
Too much purée — heavy cocktail; 2–4 tbsp max.
Cheap sparkling — flavor falls flat; good Prosecco essential.

Variations of the Best Peach Bellini

Raspberry — swap peaches for raspberries + splash Chambord.
Mango — frozen mango + lime instead of lemon.
Non-Alcoholic — sparkling white grape juice or soda.
Frozen — blend purée + ice + Prosecco for a slushy.
Royal — top with a splash of Champagne after Prosecco.

Tips for better storage & make-ahead

Purée — fridge up to 5 days or freeze in ice cube trays → pop 2–3 cubes per glass.
Batch — make purée ahead → assemble day-of.
Transport — purée in a jar + chilled Prosecco, separate.

Frequently Asked Questions

Frozen peaches? Yes — often sweeter than out-of-season fresh.
No blender? Mash very ripe peaches with a fork.
Sweeter? Add peach nectar to purée.
More servings? 1 bottle Prosecco + 1½ cups purée = 8–10 glasses.
Virgin version? Sparkling cider or grape juice.

Conclusion

Best Peach Bellini is liquid sunshine — each frothy, peachy, bubbly sip tastes like the ultimate celebration in a glass. One blender turns ripe peaches into the lightest, most elegant cocktail you’ll ever serve. Keep Prosecco chilling and peaches ripening, and Italian brunch bliss is literally 5 minutes away. Whether it’s Mother’s Day, bridal showers, or “because it’s Saturday,” this bellini delivers pure joy and empty flutes in perfect harmony. One sip, endless “this is dangerous,” and the quiet thrill of bellini mastery.