Peach Bellini is a bright, bubbly brunch cocktail made from fresh peach puree finished with chilled Prosecco. It’s an easy, elegant drink I make on summer weekends when friends stop by. The peach puree and bubbles pair beautifully with other sparkling brunch cocktails.
Fresh blended peach puree, a splash of peach schnapps, and cold Prosecco come together to make a pretty peach bellini in about 5 minutes.
Peach Bellini Quick Look
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Servings: 4
- Calories: 96 kcal
- Flavor Profile: Fruity, bubbly, lightly sweet with fresh peach and a hint of raspberry
- Difficulty: Easy
Quick Answer
Blend peeled peaches with a little simple syrup and a few raspberries until smooth. Spoon about 1 ounce of puree into a chilled champagne flute, add ½ ounce peach schnapps, then slowly top with chilled Prosecco. Stir gently, garnish with a peach slice, raspberries, and mint, and serve immediately.
Why This Recipe Works
Technique & reasons
- Fresh peach puree gives better texture and flavor. Real peaches make a vibrant, thick puree you can’t get from bottled juice.
- A few raspberries add balance. They deepen the color and add tartness so the bellini isn’t overly sweet.
- Peach schnapps amplifies peach flavor. A small amount helps the fruit stand out through the bubbles.
- Chilled Prosecco preserves fizz. Cold glass and bubbly keep the drink sparkling from first sip to last.
- Layer then gently stir. Add puree first, top slowly with Prosecco, and give one gentle stir to blend without losing carbonation.
Why You’ll Love This Recipe
- Brunch-ready in minutes. Blend, pour, garnish—done in about five minutes.
- Made with fresh peaches. Ripe summer fruit gives authentic orchard flavor.
- Great for groups. Make the puree ahead and let guests top their own glasses for an easy DIY bellini bar.
Key Ingredients
- Fresh peaches: Use ripe, fragrant peaches for the best flavor and color.
- Prosecco: Chilled Prosecco is classic—light, crisp, and slightly fruity.
- Peach schnapps: A small pour boosts the peach character.
- Raspberries: A few in the puree add color and a touch of tartness.
- Simple syrup: Adjust to taste depending on peach sweetness.
See the recipe card below for exact quantities.
Variations and Substitutions
- Frozen: Blend the puree with ice for a slushy frozen bellini.
- Non-alcoholic: Swap Prosecco for sparkling white grape juice or club soda and omit schnapps.
- Frozen peaches: Thawed frozen peaches work well when fresh are out of season.
- Different fruit: Try strawberries, mango, or raspberries instead of peach.
- Other sparklings: Champagne or cava work if you prefer a different sparkling wine.
How to Make Peach Bellini
- Peel, pit, and chop peaches. Add to a blender with simple syrup and raspberries.
- Blend until completely smooth.
- Spoon about 1 ounce of puree into a chilled glass and add ½ ounce peach schnapps.
- Slowly pour in chilled Prosecco, taking care not to overflow.
- Gently stir once, then top with a little more Prosecco, leaving room for garnish.
- Garnish with peach slices, raspberries, and mint if desired, and serve immediately.
Recipe Tips & Tricks
- Chill everything: Cold Prosecco and chilled glasses keep the drink lively.
- Use ripe peaches: Adjust simple syrup to the fruit’s sweetness.
- Pour slowly: Add Prosecco gradually to prevent foaming and overflow.
- Strain if you like: For an extra-smooth sip, press the puree through a fine mesh strainer before assembling.
- Make puree ahead: The puree keeps in the fridge for a day—top with Prosecco when ready to serve.
- One gentle stir: Avoid over-stirring so the bubbles remain.
Serving Ideas and Suggestions
Peach bellinis shine at brunch. Serve a tray with pancakes, a fruit platter, or lighter options. Their sunset color is ideal for showers, Mother’s Day, and summer gatherings.
They also work well alongside other sparkling cocktails or with desserts, such as a peach upside-down cake. Prepare the puree in advance so you can pour and garnish when guests arrive.
Peach Bellini FAQs
Traditionally peach puree and Prosecco. This version uses fresh peaches blended with a little simple syrup and raspberries, a splash of peach schnapps, and chilled Prosecco on top.
Yes. Thaw frozen peaches first, then blend. Frozen fruit is a convenient substitute when fresh peaches are out of season.
Prosecco is classic—light, crisp, and slightly fruity. Dry sparkling wines like cava or Champagne also work well.
Yes. Make a large batch of puree and refrigerate. Spoon into glasses and top with chilled Prosecco just before serving, or set up a build-your-own bellini bar.
Use sparkling white grape juice, ginger ale, or club soda instead of Prosecco and omit the schnapps for a virgin peach bellini.
Blend the peach puree with about a cup of ice until slushy, divide into glasses, and top with a splash of Prosecco if desired.
Easy Peach Bellini Recipe
5 mins
5 mins
Equipment
- Blender
Ingredients
- 2 medium peaches, plus more for garnish
- 2 tablespoons simple syrup (adjust to taste)
- 5 raspberries, plus more for garnish
- 2 ounces peach schnapps (total; about ½ ounce per glass)
- Prosecco, chilled
- Mint for garnish (optional)
Instructions
- Peel, pit, and chop the peaches. Add to a blender with the simple syrup and raspberries.
- Blend until smooth.
- Spoon about 1 ounce of the peach puree into each chilled flute and add roughly ½ ounce peach schnapps per glass.
- Slowly top with Prosecco, stir gently once, and leave a little room for garnish.
- Garnish with peach slices, raspberries, and mint if desired, and serve immediately.
Notes
Nutrition is calculated without Prosecco.
- Use a vegetable peeler to remove peach skins easily.
- If peaches aren’t in season, frozen peaches are a fine substitute.
- Serve in chilled flutes to keep the bellini cool and bubbly longer.
- Add Prosecco slowly to avoid overflow.
- Taste and adjust sweetness with simple syrup if needed.
- Serve immediately for best fizz and fresh flavor.
Nutrition
Carbohydrates: 19 g |
Protein: 1 g |
Fat: 0.2 g |
Sugar: 17 g