A classic Peach Bellini made with fresh peach purée and bubbly Italian Prosecco. This simple, fruity cocktail is perfect for a relaxed weekend brunch or a celebration with friends — ready in under 10 minutes.
So What Is a Peach Bellini and What Does It Taste Like?
The Peach Bellini is a classic Venetian cocktail made from just two ingredients: fresh ripe peaches and Prosecco. Its simplicity is part of its charm — no complicated mixing, just bright, fruity flavour and effervescence.
This cocktail is sweet, refreshing and delicately flavoured, making it an ideal welcome drink or a light summer cocktail. Traditionally served in champagne flutes, it can also be enjoyed in stemless wine glasses for a more casual, rustic presentation.
How to Make a Peach Bellini – Step by Step
Start with fresh, ripe peaches — underripe fruit won’t provide the right sweetness or aroma. Halve the peaches, remove the stones and peel them.
Roughly chop the peaches and blitz them in a food processor or with an immersion blender until completely smooth. The purée should have no chunks for the silkiest texture.
For easiest serving, pour the peach purée into a large jug (use about 2 tablespoons per serving) and top with chilled Prosecco. Pour gently to avoid excessive frothing and overflow. Alternatively, spoon 2 tablespoons of purée into each glass and top with Prosecco — see tips below if you choose this method.
How Long Does the Peach Purée Last?
Stored in an airtight container in the fridge, fresh peach purée will keep for about 4–5 days. Use any leftovers in smoothies, desserts or spooned over ice cream.
You can also freeze the purée in ice cube trays or sealed bags. Frozen cubes can be defrosted when needed or used directly to make frozen Peach Bellinis for a slushy, summer-ready variation.
Appetizers to Serve with This Cocktail
Peach Bellinis pair well with light, savory bites. Consider serving crostini, prosciutto-wrapped snacks, bruschetta or a creamy dip to complement the drink’s sweetness. Suggested options include:
- Stracchino and sausage crostini
- Fried gnocchi with prosciutto and pecorino
- Parmesan, lemon and garlic artichoke dip
- Sour cream pesto dip with prosciutto dippers
- Classic bruschetta al pomodoro
- Chicken liver pâté with Tuscan crostini
Top Tips for Making a Classic Peach Bellini
- No Prosecco? Any dry or semi-dry sparkling wine works well.
- Serving a crowd: Mix purée and Prosecco in a large jug and then pour into glasses to avoid frothing and messy rims. This keeps each glass looking clean and elegant.
- No fresh peaches? Canned peaches can be used to make the purée if fresh fruit isn’t available.
- Sugar: If your peaches are ripe, no additional sugar is needed — the drink should be naturally sweet.
- To make an alcohol-free version, substitute Prosecco with sparkling white grape juice, tonic or plain sparkling water.
More Delicious Cocktails You Might Like
- Classic Campari Spritz
- Chocolate Martini
- Aperol Spritz
- Sparkling Limoncello Cocktail
- Strawberry Bellini with Lime
If you try this Peach Bellini or any recipe from the site, please leave a comment to share how it went — feedback is always welcome.
Step By Step Photos Above
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Peach Bellini Cocktail
By Emily
Ingredients
- 2 peaches, fresh and ripe
- 1 bottle Prosecco
Instructions
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Check that your peaches are ripe. Halve, pit and peel them.
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Roughly chop the peaches and blend until smooth with a food processor or immersion blender. No chunks should remain.
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Pour the purée into a jug (about 2 tbsp per serving) and gently top with chilled Prosecco. Take care as the mixture will froth. Alternatively, spoon purée into each glass and top with Prosecco.
Notes
- No Prosecco? Any sparkling wine works well.
- Making it for a crowd? Mix purée and Prosecco in a pitcher before serving to prevent overflow and keep glass rims clean.
- No fresh peaches? Canned peaches can be used to make the purée.
- Do I need to add sugar? Ripe peaches are sweet enough; extra sugar is usually unnecessary.
- For an alcohol-free Bellini, substitute Prosecco with sparkling white grape juice, tonic or sparkling water.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer well-known brands for consistent flavour.
- Vegetable sizes referenced are medium unless noted.
- All recipes are tested using a fan (convection) oven.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.