Bellini Cocktail

How to Make Bellini Cocktail

1. 1

   Step 1: Make the peach purée

   Place the chopped peaches, simple syrup and lemon juice in a blender or food processor and purée until smooth or slightly textured, about 20–30 seconds. Taste and adjust sweetness with more syrup if needed; for an ultra-silky Bellini, press the purée through a fine-mesh sieve.

   For this step

   • 2 1/2 cups (chopped)Ripe peaches, peeled, pitted and chopped
   • 2 tbspSimple syrup (1:1 sugar to water) or granulated sugar
   • 1 tbspFresh lemon juice
   
2. 2

   Step 2: Chill everything

   Transfer the purée to a covered container and chill in the fridge while the Prosecco chills thoroughly. Cold purée and sparkling wine help maintain bubbles and a bright flavor when assembled.

   For this step

   • 1 bottle (750 ml)Chilled Prosecco or other dry sparkling wine
3. 3

   Step 3: Portion the purée

   Spoon about 1 to 1 1/2 tablespoons (15–22 ml) of peach purée into the base of each chilled flute or wine glass. For a bolder peach flavor, use up to 2 tablespoons per glass.
   
4. 4

   Step 4: Top with Prosecco (and spritz if desired)

   Slowly pour chilled Prosecco into each glass, filling about three-quarters full and allowing the bubbles to gently fold into the purée—about 3–4 oz (90–120 ml) per glass. For a lighter Bellini spritz, add a splash (about 1–2 tbsp) of sparkling water to each glass and taste for balance.

   For this step

   • 1/2 cupSparkling water (optional, for a lighter spritz)
   
5. 5

   Step 5: Garnish and serve immediately

   Garnish each glass with a small peach slice or a sprig of mint and serve right away while the drink is effervescent. Encourage guests to give their glass a gentle stir before sipping to fully combine purée and bubbles.

   For this step

   • 4 sprigsFresh mint sprigs or thin peach slices (for garnish)
   

1. Place the chopped peaches, simple syrup and lemon juice in a blender or food processor and purée until smooth or slightly textured, about 20–30 seconds. Taste and adjust sweetness with more syrup if needed; for an ultra-silky Bellini, press the purée through a fine-mesh sieve.
2. Transfer the purée to a covered container and chill in the fridge while the Prosecco chills thoroughly. Cold purée and sparkling wine help maintain bubbles and a bright flavor when assembled.
3. Spoon about 1 to 1 1/2 tablespoons (15–22 ml) of peach purée into the base of each chilled flute or wine glass. For a bolder peach flavor, use up to 2 tablespoons per glass.
4. Slowly pour chilled Prosecco into each glass, filling about three-quarters full and allowing the bubbles to gently fold into the purée—about 3–4 oz (90–120 ml) per glass. For a lighter Bellini spritz, add a splash (about 1–2 tbsp) of sparkling water to each glass and taste for balance.
5. Garnish each glass with a small peach slice or a sprig of mint and serve right away while the drink is effervescent. Encourage guests to give their glass a gentle stir before sipping to fully combine purée and bubbles.