Ninja Peach Bellini Slushy

How to Make Ninja Peach Bellini Slushy

1. 1

   Step 1: Make the peach puree

   Place frozen peach slices, simple syrup and fresh lemon juice in a high-speed blender. Blend until completely smooth, stopping to scrape down the sides once or twice so there are no chunks; the puree should be thick but pourable.

   For this step

   • 4 cupsFrozen peach slices
   • 1/4 cupSimple syrup (1:1 sugar to water)
   • 2 tablespoonsFresh lemon juice
   
2. 2

   Step 2: Add the booze and cream

   Pour the peach puree back into the blender and add Prosecco, peach schnapps and heavy cream. Pulse gently just until combined—overblending will flatten the bubbles—so you retain a bit of sparkle and a creamy body for the soft-serve.

   For this step

   • 1 cupProsecco or dry sparkling wine
   • 2 tablespoonsPeach schnapps
   • 1/2 cupHeavy cream (for soft-serve body)
   
3. 3

   Step 3: Freeze the mixture

   Transfer the mixture to the Ninja Creami pint or the container recommended for your Ninja model, leaving a little headspace. Seal and freeze upright for at least 24 hours; the deep chill is necessary to develop the right texture before creaming.
   
4. 4

   Step 4: Process to soft-serve in the Ninja

   Install the frozen pint in your Ninja and process on the 'Ice Cream' or 'Sorbet' setting according to the manufacturer's instructions to create a soft-serve texture. If the result is too crumbly or firm, add 1 tablespoon Prosecco per pint and re-spin once to achieve a smoother, scoopable slushy.
   
5. 5

   Step 5: Serve and garnish

   Scoop or pipe the soft-serve into chilled coupes, stemless wine glasses, or waffle cones for a playful twist. Garnish each serving with a fresh peach slice and a mint sprig, and serve immediately for best texture and fizz.

   For this step

   • 4 servingsFresh peach slices and mint sprigs (for garnish)
   
6. 6

   Step 6: Store leftovers

   If you have leftovers, re-freeze the pint upright and store in the freezer; re-spin before serving to restore the soft-serve texture. Keep in mind that texture will slowly harden over time due to the alcohol content, so consume within 3–5 days for best quality.
   

1. Place frozen peach slices, simple syrup and fresh lemon juice in a high-speed blender. Blend until completely smooth, stopping to scrape down the sides once or twice so there are no chunks; the puree should be thick but pourable.
2. Pour the peach puree back into the blender and add Prosecco, peach schnapps and heavy cream. Pulse gently just until combined—overblending will flatten the bubbles—so you retain a bit of sparkle and a creamy body for the soft-serve.
3. Transfer the mixture to the Ninja Creami pint or the container recommended for your Ninja model, leaving a little headspace. Seal and freeze upright for at least 24 hours; the deep chill is necessary to develop the right texture before creaming.
4. Install the frozen pint in your Ninja and process on the 'Ice Cream' or 'Sorbet' setting according to the manufacturer's instructions to create a soft-serve texture. If the result is too crumbly or firm, add 1 tablespoon Prosecco per pint and re-spin once to achieve a smoother, scoopable slushy.
5. Scoop or pipe the soft-serve into chilled coupes, stemless wine glasses, or waffle cones for a playful twist. Garnish each serving with a fresh peach slice and a mint sprig, and serve immediately for best texture and fizz.
6. If you have leftovers, re-freeze the pint upright and store in the freezer; re-spin before serving to restore the soft-serve texture. Keep in mind that texture will slowly harden over time due to the alcohol content, so consume within 3–5 days for best quality.