Bottom up! It’s peach season, that means too Bellini Season. Bellinis are sparkling Italian cocktails made from two simple ingredients: Prosecco and peach puree. They’re bubbly and refreshing, and have more body than your average cocktail.
Bellinis are easy to make and perfect when hosting brunch or enjoying a lazy summer weekend. They’re a fun alternative to a mimosa and feel a little fancier. Maybe because they’re Italian.
Too often, bellinis are made with overly sweet peach nectar or peach liquor. My Bellinis are made from real peach puree that doesn’t need any added sugar to taste like a treat.
You can also make bellinis with thawed frozen peaches. Instructions for each option are provided below. Are you ready to do Bellinis this weekend?
Peach notes & tips
Authentic Italian bellinis are made from white peaches. Even so, I had an excess of yellow peaches and they made beautiful golden bellinis. White peaches are not allowed to grow well near me because they are always hard and do not allow themselves to ripen.
That brings me to my next point: big peaches make big bellinis, and lousy peaches make lousy bellinis.
These are the rules. If you can’t find good peaches, use frozen peaches.
How to peel fresh peaches
Peeled peaches make the best peach puree. I tried mixing peaches with the skin and the puree had to be strained and didn’t taste quite as good. So, peel your peaches first!
You can simply peel your peaches with a paring knife or vegetable peeler, but you will lose some peach juice and pulp. Here’s a better way, and I promise there won’t be as much trouble as it sounds:
- Bring a pot of water to a boil.
- Cut a very flat, inch-long “x” across the base of each peach.
- Dip each peach in the boiling water for about 20 seconds, then remove it with a slotted spoon or tongs. (Most will tell you to dip the peaches in an ice bath, but I didn’t find it necessary for these purposes.)
- Peel off the skin from the “x”. It’ll come out immediately. Discard the skin, cut the peach in half, remove the pit and puree.
How to make bellinis with frozen peaches
Good news: you can make bellini cocktails with frozen peaches. You have to use Well Frozen peaches, not old freezer burnt peaches, so your cocktails don’t taste like freezer burn.
The only other trick is to leave your peaches frozen Completely Thaw or do not mix before mixing. You can thaw them at room temperature in three and a half to four hours or throw them in the refrigerator overnight.
One benefit of using thawed frozen peaches is that your peach puree is refrigerated and ready to serve immediately after mixing.
Please let me know how your Bellinis are doing in the comments! I hope you like her as much as I do.
Are you looking for more carbonated summer cocktails? Here are some favorites:
- Classic mimosa and watermelon mimosa
- Aperol spritz
- French 75
- Moscow donkey
Fresh Bellini Cocktail
- Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 15 minutes (plus 30 minutes cooling time)
- Yield: 5 Cocktails 1x
- Category: cocktail
- Method: Mixed and poured
- Kitchen: Italian
Bellini cocktails are perfect for summer! All you need for this easy and delicious recipe is ripe, juicy peaches and prosecco. Recipe makes 5 Bellinis; multiply for a lot.
- 4th Medium-ripe peaches (1½ pounds) plus some peach slices for garnish if desired
- 1 Bottle of Prosecco, chilled
- Make peach puree first: peel your peaches, cut them in half and remove the pits. Place the halved peaches in a blender or food processor and mix until the puree is completely smooth. Peach puree is best served chilled. Put it in the refrigerator for at least 30 minutes to cool.
- When ready to serve, pour 2 ounces (¼ cup) of chilled peach puree into a champagne flute. Pour some chilled Prosecco and be careful not to overflow the glass. Stir gently with a spoon to combine.
- Top up the drink with another splash of Prosecco and garnish with a peach slice if desired. Serve immediately!
Prepare in advance: You can prepare the puree in advance and keep it in the refrigerator until serving. Wait until you are ready to add Prosecco so your drinks are nice and bubbly.
Peach puree left: This recipe makes 2 cups of puree and is kept in the refrigerator for about 5 days. If you have leftovers, enjoy mixed with a dash of club soda and served over ice. Or sprinkle a scoop of vanilla ice cream or Greek yogurt over it.
Frozen peaches variation: Thaw 1½ pounds of sliced peaches either at room temperature (it takes 3 to 4 hours) or overnight in the refrigerator. Beat the thawed peaches in a blender or food processor until smooth. Then you can get started!