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Classic Bellini Recipe

The real Bellini that made Venice's Harry's Bar legendary isn't hiding behind some complicated technique... it's just ripe yellow peaches and Prosecco doing what they do best. Two ingredients, one blender, and suddenly you're serving the drink Hemingway couldn't get enough of, with a brighter, bolder twist.
Print Recipe
Two tall glasses of orange, frothy peach bellinis with peach slices and mint on a yellow surface, gold container in the background.
Prep Time:5 minutes
Total Time:5 minutes

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