Classic Bellini with Peach Puree

Tired of sticky-sweet brunch drinks that taste like they came from a bottle? We’re showing you how to make a proper Bellini – the Italian way, with fresh peach puree and quality Prosecco that actually tastes like fruit instead of artificial syrup.

A proper Bellini is deceptively simple, but like most Italian classics, it demands respect for ingredients and technique. We’re showing you the real deal, the drink that’s been gracing Venetian tables since 1948.

Two tall glasses of peach bellini drinks with peach and mint garnish sit on a yellow surface, decorative plants in the background.

What Is a Bellini Cocktail?

Quick Answer: A bellini is a two-ingredient Italian cocktail made with fresh peach puree and chilled Prosecco, traditionally served in a champagne flute.

Created by Giuseppe Cipriani at Harry’s Bar in Venice in 1948, the drink was named after the 15th-century Venetian painter Giovanni Bellini because its peachy-pink hue reminded Cipriani of the colors in one of the artist’s paintings. The original recipe calls for white peaches when they’re in season, typically June through September, peaking in August, when the fruit is at its sweetest and most aromatic. That said, ripe yellow peaches make a damn fine Bellini with a brighter color and slightly more pronounced peach flavor that many people actually prefer.

Two tall glasses of peach bellini cocktails, each topped with a peach slice and mint, sit on a yellow tiled surface.

What you’ll love about this recipe:

SIMPLE – Unlike fussy cocktails that require a dozen ingredients and specialized equipment, this Bellini needs just ripe peaches, a blender, and decent Prosecco. No muddling, no shaking, no straining through cheesecloth. Just pure, straightforward elegance.
SUMMER-Y – When you make this with actual fresh peaches at their peak, you get a natural sweetness and subtle complexity that no bottled mixer can touch. The fruit’s delicate flavor plays beautifully with the dry sparkle of Prosecco without getting cloying or syrupy.

What You Need to Make a Peach Bellini Cocktail

Ripe Peaches: Tradition calls for white peaches; they’re less acidic, more aromatic, and create that delicate blush color Cipriani was after. But here’s the truth: ripe yellow peaches make an exceptional Bellini. They bring a brighter, more vibrant color and a slightly bolder peach flavor that’s damn delicious. The key is ripeness—your peaches should be so ripe they’re almost threatening to turn, that’s when the sugar content peaks and the flavor really sings.
Prosecco: A proper dry Prosecco, not the sweet stuff. You want something crisp and clean that won’t compete with the peach but will complement it. We’re talking DOC or DOCG quality here… Save the bottom-shelf bubbles for mimosas.
Fresh Lemon Juice (optional): Just a few drops if your peaches are particularly sweet. This isn’t traditional, but it can help balance the drink if needed, especially with yellow peaches, which tend to be slightly more tart than their white counterparts.

How to Make a Bellini Cocktail

Prepare your peaches by blanching them for 30 seconds in boiling water, then shocking them in ice water. The skins should slip right off. Pit and roughly chop the flesh.
Blend the peach flesh until completely smooth. If you want the classic Cipriani texture, pass it through a fine-mesh strainer to remove any fibrous bits, but we find this step optional unless you’re serving the Queen.
Chill both your peach puree and Prosecco thoroughly. Room temperature ingredients make for a flat, disappointing Bellini.
Pour about 2 ounces of peach puree into a chilled champagne flute—roughly one-third of the glass.
Top slowly with chilled Prosecco, pouring down the side of the glass to preserve the bubbles. The ratio should be roughly two parts Prosecco to one part puree, but adjust to your taste.
Give it the gentlest stir with a bar spoon, just once or twice. You want the colors to swirl together slightly without killing the carbonation.

Bartender’s Tips

Batch the Puree: If you’re making Bellinis for a crowd, blend all your peach puree ahead of time and keep it chilled. It’ll hold for 24 hours before oxidation starts affecting the color and flavor. Just give it a stir before using.
Temperature Matters: Everything should be properly chilled. Warm Prosecco goes flat faster, and room-temperature puree throws off the entire balance. We’re talking 38-40°F for optimal results.
Don’t Over-Blend: Blending too long incorporates air and can make your puree foamy. Thirty seconds on high should do it—you want smooth, not aerated.
Skip the Garnish (Mostly): The traditional Bellini comes with no garnish, but a thin peach slice or sprig of fresh mint never hurt anyone. Just don’t go overboard—this isn’t a tiki drink. The simplicity is the point.
Adjust Your Ratio: The classic ratio is 2:1 Prosecco to puree, but if your peaches are particularly sweet or tart, adjust accordingly. Start with less puree and add more if needed—you can always add, but you can’t take away.
White vs. Yellow: Can’t find white peaches? Don’t sweat it. Yellow peaches deliver a gorgeous golden-orange drink with a flavor that stands up beautifully to the Prosecco. The purists might protest, but your guests won’t complain.s.

Two peach bellini cocktails with mint and peach garnishes sit on a yellow surface, with a vase and blurred background.

How to Serve This Bellini Cocktail

Serve immediately in a champagne flute or coupe, always chilled. This is a brunch drink, a pre-dinner aperitivo, or an elegant afternoon refresher when the heat demands something light. It’s not a drink that holds—the bubbles fade and the puree settles, so make them fresh to order. Pair it with light bites: prosciutto and melon, fresh oysters, or delicate pastries. The Bellini is meant to awaken the palate, not dominate it.

More Cocktail Recipes

SEE MORE COCKTAILS

Looking for more classic Italian cocktails that showcase fruit and bubbles? Check out our Aperol Spritz or explore our complete collection of Prosecco cocktails for more elegant sippers that won’t weigh you down.

Prep Time:5

Total Time:5

Ingredients

2 oz fresh peach puree about 1 large ripe peach, white or yellow
4 oz chilled Prosecco dry DOC or DOCG
Lemon juice optional, just a drop if needed for balance
Mint Sprig for garnish
Peach slices for garnish

Instructions

Blanch peaches in boiling water for 30 seconds, then transfer to ice water. Peel, pit, and chop the flesh.
Blend peach flesh until completely smooth. Strain through fine-mesh sieve if desired. Chill thoroughly.
Pour 2 oz chilled peach puree into a champagne flute.
Top slowly with 4 oz chilled Prosecco, pouring down the side of the glass.
Stir gently once or twice with a bar spoon.
Serve immediately, garnished with a peach slice or mint sprig if desired.

Video

Servings: 1 cocktail

Author: Kita

Recipe FAQs

Can I use frozen peaches for a Bellini?

Thawed frozen peaches can work in a pinch, but fresh ripe peaches deliver superior flavor and texture. If using frozen, let them thaw completely and drain excess liquid before blending, as frozen peaches tend to be waterier and can dilute your drink.

What’s the difference between white and yellow peaches in a Bellini?

White peaches are less acidic, more aromatic, and subtly sweeter—they’re the traditional choice and create that delicate pink hue Cipriani was after. Yellow peaches produce a more vibrant golden-orange color and slightly bolder peach flavor that many people actually prefer. Both make excellent Bellinis when properly ripe.

Can I make Bellini puree in advance?

Yes, fresh peach puree can be stored in the refrigerator for up to 24 hours in an airtight container. After that, oxidation begins affecting both color and flavor. For longer storage, freeze the puree in ice cube trays and thaw as needed, though the texture won’t be quite as smooth.

Should I use champagne instead of Prosecco?

The authentic Bellini uses Prosecco specifically; its fruity, floral notes complement peaches better than champagne’s yeasty complexity. Champagne tends to overpower the delicate peach flavor. If you want to get fancy, stick with a quality Prosecco Superiore rather than switching to champagne.

Why is my Bellini separating or looking cloudy?

Separation happens when the ingredients aren’t properly chilled or when you’ve added the Prosecco too aggressively, killing the bubbles. Make sure both components are cold, pour gently, and give only the briefest stir. Some natural settling is normal, but it shouldn’t look completely separated.

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