Silky White Peach Bellini Recipe with Chilled Prosecco

This peach bellini recipe turns ripe white peaches and icy Prosecco into a blush-pink, velvety sparkler in 10 minutes. It needs no fancy gear, making it the easy star of your next brunch.

Sieving the purée gives a silky, pulp-free sip, and chilling everything to 38°F keeps the Prosecco's bubbles lively instead of foaming over. A splash of lemon keeps the peach bright.

Ingredients You'll Need

Ripe White Peaches: These are the soul of the drink: three large, fragrant fruits, peeled, pitted and roughly chopped. White peaches have pale, honey-sweet flesh with a soft floral perfume. That perfume gives the Bellini its signature blush color and delicate flavor. If you can't find them, use ripe yellow peaches or a good chilled peach nectar. The color will be deeper, but the sip will still be lovely.

Fresh Lemon Juice: Just one teaspoon, squeezed fresh and strained clean. It wakes up the peach and helps the purée keep its pretty pale glow. Straining keeps seeds and pulp out of your silky purée. No lemon on hand? A teaspoon of fresh lime juice works nicely, with a slightly zippier edge.

Prosecco: This is the crisp, gently fruity Italian sparkling wine that crowns every glass. Its soft bubbles and light pear-apple notes let the peach shine instead of burying it. Chill the whole bottle until it's icy so the fizz stays lively. Swap in a dry Cava or another brut sparkling wine if needed. For an alcohol-free brunch, use chilled sparkling white grape juice.

How to Make It (Step by Step)

It all comes down to three easy moves: chill everything, blend velvety peaches, then finish with a slow, sparkling pour.

Even if you've never mixed a cocktail before, you'll pour a blush-peach glass worth toasting.

1. Chill the Prosecco and six champagne flutes in the fridge until the bottle feels icy and the glasses frost over, 3-4 hours at 38°F / 3°C. Cold glass keeps every bubble lively.

2. Blend the chopped white peaches with the strained lemon juice until velvety and completely smooth, 45-60 seconds at room temperature (68°F / 20°C). The purée should look like thick, glossy silk.

3. Press the purée through a fine-mesh sieve with a spatula until only a little fibrous pulp remains, 2-3 minutes at 68°F / 20°C. This step gives you that famous silky sip.

4. Chill the strained purée in a covered glass jug until it's cold to the touch, 30-60 minutes at 38°F / 3°C. Cold purée won't flatten your Prosecco.

5. Spoon about ¼ cup of cold purée into each frosted flute until the bottom third glows soft peach, 1-2 minutes at 38°F / 3°C. Keep the rims clean for a pretty pour.

6. Tilt each flute and pour the Prosecco slowly down the side until the foam settles just below the rim, 20-30 seconds per glass at 40°F / 4°C. Go easy here. Patience saves the fizz.

7. Stir each glass once with a long bar spoon until the color turns an even blush-peach, 5-10 seconds at 40°F / 4°C. Serve right away while the bubbles dance.

Make the strained purée up to a day ahead and keep it covered in the fridge, or freeze it for three months. Once poured, a Bellini won't keep, so mix glasses to order.

Serving size: 1 portion · Calories: 120 · Total Fat: 0.2g · Saturated Fat: 0g · Carbs: 9g · Fiber: 1g · Sugar: 7g · Protein: 1g · Sodium: 7mg

Tips and Tricks

• Equipment: Use a fine-mesh sieve and a flexible spatula: A blender alone leaves stringy peach fibers behind. Pressing the purée through fine mesh gives you that famous silky sip. A flexible spatula scrapes the mesh clean, so you won't waste a drop of golden purée.

• Temperature precision: Keep everything at 38°F / 3°C: The Prosecco, the purée and the flutes all need to be properly cold. Warm purée makes the wine foam up and go flat fast. Look for frosted glass and an icy bottle before you start pouring.
• Common mistake: Pouring the Prosecco straight down: Pouring fast into an upright flute creates a foamy overflow and kills your fizz. Tilt the glass and let the wine slide slowly down the side. Twenty to thirty seconds per glass feels slow, but the bubbles will thank you.
• Flavour upgrade: Add a whisper of extra lemon: If your white peaches taste a little flat, add a few more drops of strained lemon juice. It sharpens the fruit and makes the peach taste brighter. Taste the purée first, then adjust a drop at a time.
• Texture tip: Stir once, and only once: One gentle turn with a long bar spoon blends the purée into an even blush-peach color. More stirring knocks out the bubbles and leaves the drink limp. Serve right away while it's lively and velvety.

Frequently Asked Questions

Can I make a non-alcoholic peach bellini for kids or sober brunch guests?

Yes, spoon ¼ cup of the chilled white peach purée into each flute and top with about 4 ounces of cold sparkling white grape juice or plain sparkling water. For a drier, grown-up sip, try 4 ounces of alcohol-free sparkling wine instead.

What should I do with leftover opened Prosecco after a Bellini brunch?

Seal the bottle with a hinged sparkling-wine stopper and refrigerate it at 38°F / 3°C, where it keeps its fizz for 2-3 days. If it goes flat, freeze it in ice-cube trays for up to 2 months, then blend the cubes with thawed purée for a frosty slush.

Why does my Bellini foam over the rim or go flat so quickly?

Warm purée or a fast, straight-down pour knocks the CO2 out, so chill the purée to 38°F / 3°C and tilt the flute, pouring Prosecco slowly down the side in two stages. Look for foam settling just below the rim, then give one gentle stir.

What to Serve With This

• Prosciutto-Wrapped Grissini: Salty, paper-thin prosciutto around crisp breadsticks makes each sip of sweet, velvety peach taste brighter.
• Smoked Salmon Crostini: Silky, smoky salmon on a crunchy toast round loves the Bellini's fresh fizz and gentle lemon lift.
• Spinach and Gruyère Quiche: Nutty Gruyère and buttery, flaky pastry get a refreshing reset from every cold, bubbly sip.
• Crispy Rosemary Potatoes: Golden-brown edges and fragrant, piney rosemary bring savory crunch beside the soft, blush-peach sparkle.