# Ninja Peach Bellini Slushy > A grown-up summer treat: a Peach Bellini transformed into a silky soft-serve using your Ninja. Bright peach puree, sparkling Prosecco and a touch of schnapps freeze into a refreshingly boozy, scoopable slushy perfect for warm afternoons or cocktail hour. Canonical URL: https://www.topshelf.recipes/recipes/ninja-peach-bellini-slushy-soft-serve ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe This Ninja Peach Bellini Slushy turns two of summer’s best pleasures — ripe peaches and sparkling wine — into a scoopable, adult soft-serve. Instead of a fizzy pour-over, frozen peach puree plus a splash of Prosecco and peach schnapps become a silky, slightly aerated slushy with the clean fruit-forward sugar of a bellini and a creaminess that makes it feel like a dessert and a cocktail at once. The heavy cream is just enough to give body and mouthfeel without muting the peach or flattening the bubbles. What makes this version work is the sequence: freezing the puree solid before creaming preserves lift and gives the Ninja the right starting texture, while pulsing the alcohol in at the end keeps some sparkle. Using frozen peach slices concentrates flavor and keeps the mixture from watering down, and the simple syrup + lemon brightens the fruit. It’s an easy showstopper for a late-afternoon porch hour, poolside entertainments, or a casual brunch where people want something boozy but refreshingly light. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 1440 minutes - Total Time: 1455 minutes - Servings: 6 - Difficulty: Easy - Category: Drinks ## Ingredients ### Make the peach puree - 4 cups Frozen peach slices - 1/4 cup Simple syrup (1:1 sugar to water) - 2 tablespoons Fresh lemon juice ### Add the booze and cream - 1 cup Prosecco or dry sparkling wine - 2 tablespoons Peach schnapps - 1/2 cup Heavy cream (for soft-serve body) ### Serve and garnish - 4 servings Fresh peach slices and mint sprigs (for garnish) ## Ingredient Guide ### Peach schnapps A sweet, peach-flavored liqueur (called a schnapps in some markets) with roots in European liqueur traditions but widely used in American cocktails; ABV varies by brand and it’s much sweeter than brandy. It tastes and smells of candied/ripe peach with a syrupy sweetness and obvious fruit-forward aroma. You can find it in the liqueur section of liquor stores and many supermarkets; substitutes include peach brandy or peach liqueur (e.g., Archer’s), or a mix of peach puree or nectar + a neutral spirit and a little simple syrup, or alternatively apricot brandy or a mild orange liqueur if you need a different fruit note. ## Instructions ### 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. ### 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. ### 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. 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. 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. ### 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. ## Nutrition Estimated nutrition per serving (1 cocktail): - Calories: 264 kcal - Protein: 0.9 g - Carbohydrates: 36.9 g - Fat: 8.3 g - Saturated Fat: 5.4 g - Trans Fat: 0 g - Fiber: 2 g - Sugar: 28.1 g - Added Sugars: 5.5 g - Cholesterol: 34 mg - Sodium: 41 mg - Potassium: 179 mg - Calcium: 8 mg - Iron: 0.5 mg - Vitamin D: 0 mcg ## Tips ### Freeze pints upright Freeze the sealed pint standing straight to ensure an even, consistent block of mixture so the Ninja blade can work uniformly. ### Preserve the sparkle Add the Prosecco and schnapps right before freezing and pulse briefly after blending; overblending will flatten carbonation and thin the texture. ### Adjust sweetness with syrup Taste the peach puree before adding alcohol and cream — frozen fruit varies — and add more simple syrup by tablespoon increments if needed. ### Soften crumbly batches If the finished slushy is crumbly, add 1 tablespoon Prosecco per pint and re-spin once to rehydrate the mixture and restore creaminess. ### Use ripe frozen peaches Choose peaches picked at peak ripeness for the best aroma; if using off-season fruit, macerate fresh peaches briefly with sugar before freezing for a flavor boost. ## Variations and Substitutions ### Nonalcoholic Bellini Replace Prosecco and schnapps with chilled sparkling water and a splash of peach nectar or white grape juice for the same texture and bright flavor without alcohol. ### Dairy-free option Swap heavy cream for full-fat canned coconut milk (use the solid part) to maintain body and richness while keeping a tropical peach-coconut note. ### Berry-peach Twist Add 1 cup frozen raspberries or 1/2 cup strawberry purée to the peaches for a color and tartness lift that pairs beautifully with Prosecco. ### Herbal and floral version Steep a few basil or lavender leaves in the simple syrup while warm, cool, then strain to impart subtle herbal or floral complexity to the slushy. ## Notes This recipe turns the classic Bellini into an indulgent, adult soft-serve that's great for backyard parties or a luxe solo treat. Home cooks will love how few ingredients deliver a bright, boozy frozen dessert with minimal hands-on time. ### Storage and Make-Ahead Store leftover pints upright in the freezer with the lid sealed; the alcohol slows but doesn’t prevent gradual hardening. For best texture, allow the pint to sit for 2–3 minutes at room temperature, then re-spin in the Ninja to restore soft-serve consistency; consume within 3–5 days for optimal flavor and scoopability. ### Serving Suggestions Serve scoops in chilled coupes or stemless wine glasses and garnish with a thin peach fan and a fresh mint sprig for aroma. Pair with light bites like prosciutto-wrapped burrata, almond biscuits, or a bowl of mixed stone fruit to keep the menu bright and summery. ## Frequently Asked Questions ### Will the alcohol prevent freezing? Alcohol lowers the freezing point, but the recipe’s proportion of booze to fruit is balanced so the mixture will freeze solid if given 24 hours; the fat and sugars also help create a scoopable texture. ### Can I skip the heavy cream? Yes — omitting cream makes the slushy icier and less rich; replace with canned coconut cream for a dairy-free fat that still provides body. ### Why does my slushy lose fizz? Overblending or blending Prosecco too vigorously releases carbonation; to keep some sparkle, mix the bubbly in gently and pulse only until combined before freezing. ### How sweet should the puree be? Aim for a balanced puree that tastes slightly sweeter than fresh peaches because freezing dulls sweetness; adjust simple syrup by tablespoon increments to taste before adding alcohol. ### Can I use fresh peaches instead of frozen? Yes, but you’ll need to purée fresh peaches and freeze the purée in the pint container until solid (at least 24 hours) so the Ninja has the right starting texture. ## Related Recipes and Guides - [Brown Butter Dalgona](https://www.topshelf.recipes/recipes/brown-butter-dalgona) - [Mushroom Mocha Latte](https://www.topshelf.recipes/recipes/mushroom-mocha-latte) - [Hibiscus Cold Brew Fizz](https://www.topshelf.recipes/recipes/hibiscus-cold-brew-fizz) - [Boozy Red White Blue Popsicles (Vodka Ice Pops for Adults)](https://www.topshelf.recipes/recipes/boozy-red-white-blue-popsicles-vodka-ice-pops-for-adults) - [Hibiscus Simple Syrup](https://www.topshelf.recipes/recipes/hibiscus-simple-syrup) - [Affogato with Caramel](https://www.topshelf.recipes/recipes/affogato-with-caramel-salted-cookie) - [Trending Grillside Drinks for 2026: Cocktails, Low‑ABV Sippers, and Non‑Alcoholic Pairings to Elevate Backyard BBQ](https://www.topshelf.recipes/articles/trending-grillside-drinks-2026-cocktails-low-abv-non-alcoholic-pairings) - [Blue Drinks at Home: Natural Color Techniques + 10 Viral Blue Cocktail & Mocktail Recipes](https://www.topshelf.recipes/articles/blue-drinks-natural-ingredients-10-viral-recipes) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)