Easy Bellini Recipe: A Peachy Prosecco Cocktail That Feels Special
Approx. 7 min read
Easy Bellini recipe: the peach-to-Prosecco ratio
For one fresh peach Bellini, combine 60 ml / 2 oz smooth peach purée with 120 ml / 4 oz well-chilled Prosecco. That is 1 part peach to 2 parts Prosecco—an easy starting ratio for a soft, fruity cocktail that still feels beautifully sparkling.
A Bellini looks elegant, but you only need two main ingredients and a few minutes. The secret is to taste and adjust the peach before adding the bubbles, then pour slowly and serve straight away.
It is lovely for brunch with friends, bridal showers, summer afternoons or any little celebration at home. No complicated cocktail technique required.
Easy Bellini recipe
Recipe details
- Difficulty: Easy
- Prep time: 5 minutes
- Tools: Blender or small food processor for homemade purée, jigger or measuring cup, spoon
- Taste: Peachy, light, fruity and softly sparkling
- Calories: Approx. 110–140 kcal, depending on the Prosecco and optional syrup
- Serves: 1 cocktail
- Best served: In a chilled flute, coupe or wine glass
Ingredients
- 60 ml / 2 oz fresh peach purée
- 120 ml / 4 oz chilled Prosecco
- 1 tsp simple syrup, optional
- 1 small squeeze of lemon juice, optional
- Peach slice for garnish, optional
How to make it
- Taste the peach purée. If it needs sweetness, stir in up to 1 teaspoon of simple syrup. If it tastes a little dull, add a small squeeze of lemon. Make these adjustments before adding the Prosecco.
- Spoon 60 ml / 2 oz of the prepared peach purée into a chilled glass.
- Slowly pour in 120 ml / 4 oz of chilled Prosecco. Pause if the mixture starts to foam up.
- Stir once or twice, very gently, just enough to combine the peach and sparkling wine.
- Garnish with a thin peach slice if you like and serve immediately.
Luca’s tip: A classic Bellini does not need ice in the glass. Chill the purée, Prosecco and glass instead, and avoid vigorous stirring. You want delicate bubbles, not a foamy or flat drink.
How to make the peach purée taste better
Peach is the heart of a Bellini. When the fruit is ripe, fragrant and smooth, the drink tastes fresh without needing much else. If the purée tastes dull or overly sweet, the Prosecco will not completely hide it.
For the best flavor, use ripe peaches when they are in season. Remove the stones, peel the fruit if you prefer a silkier texture and blend until smooth. If the purée is too thick to pour, loosen it with a small splash of cold water—not sparkling wine, which would lose its bubbles in the blender.
Taste the purée before building the cocktail. A little lemon juice can make a flat-tasting peach brighter, while a teaspoon of simple syrup can help fruit that is not quite sweet enough. Add either only when the peach needs it.
For an especially smooth finish, pass the purée through a fine mesh strainer. This is optional, but it gives the finished Bellini a more delicate texture.
Can you use frozen peaches for a Bellini?
Yes. Frozen peaches are a useful shortcut when fresh peaches are out of season. Let them thaw enough to blend smoothly, then make the purée as you would with fresh fruit.
Taste before adding syrup or lemon. Some frozen peaches are sweet and fragrant; others need a little help. If the mixture is very thick, loosen it with a splash of cold water and chill it before pouring the Prosecco.
You can also prepare the peach base in advance, which makes serving several Bellinis at brunch much easier.
Easy Bellini variations
Frozen peach Bellini
Blend partly thawed frozen peaches with just enough cold water to make a smooth, frosty purée. Spoon it into a glass and gently top with chilled Prosecco. Do not blend the sparkling wine into the fruit, or you will lose much of its fizz.
White peach Bellini
Use ripe white peach purée for a delicate, softly floral flavor and a pale blush color. White peaches are the traditional choice for the classic Italian Bellini, but a fragrant yellow peach works beautifully at home too.
Rosé Bellini
Swap regular Prosecco for chilled Prosecco Rosé. The drink takes on a prettier pink tone and a slightly different fruit character—lovely for brunch, birthdays or a relaxed girls’ night.
Non-alcoholic Bellini
Replace Prosecco with well-chilled alcohol-free sparkling wine or sparkling white grape juice. If the replacement is sweet, use a little less peach base or choose an unsweetened purée. Add the bubbles just before serving.
For more alcohol-free ideas that still feel like real cocktails, try our non-alcoholic drinks that feel like cocktails.
When to serve a Bellini
A Bellini is made for easy, pretty moments. It is light enough for brunch, elegant enough for a small celebration and simple enough to make without turning your kitchen into a bar.
Serve it when you want something softer than sparkling wine on its own and a little more special than orange juice and bubbles.
- Brunch with friends
- Summer afternoons
- Bridal showers
- Girls’ night
- Date night at home
- Relaxed garden parties
If you like sparkling cocktails with a relaxed Italian feel, you may also enjoy an easy Aperol Spritz or a fresh Hugo Spritz.
What you’ll need
You do not need a full bar setup to make a Bellini. A few simple tools are enough, and you can skip the blender if your peach purée is already smooth.
- A chilled flute, coupe or wine glass
- A blender or small food processor, if making fresh purée
- A jigger or measuring cup
- A small spoon
- A fine mesh strainer, optional
A small blender is useful if you make fruit purées regularly. A fine strainer helps when you want a silkier drink, but neither tool needs to make a simple brunch feel like work.
Bellini FAQ
Can I use peach nectar instead of peach purée?
Yes. Peach nectar is usually thinner and may be sweeter than homemade purée, so the drink will have a lighter texture. Start with 45–60 ml / 1.5–2 oz nectar, taste the result and skip the extra syrup unless it really needs it.
What Prosecco is best for a Bellini?
Choose well-chilled Brut Prosecco when your peaches or nectar are already sweet. Extra Dry Prosecco is usually slightly sweeter than Brut despite its name, so it can suit a sharper peach base. You do not need an expensive bottle; freshness and balance matter more.
Can I make Bellinis ahead of time?
You can prepare the peach purée ahead and keep it covered in the refrigerator. Chill the glasses and Prosecco as well, but combine the fruit and sparkling wine only when you are ready to serve. A premixed Bellini quickly loses its bubbles.
Can I use canned peaches?
Yes. Drain peaches packed in juice and blend them until smooth. They may already be quite sweet, so taste the purée before adding any syrup. Peaches in heavy syrup can work too, but the finished drink may be sweeter.
Is a Bellini the same as a Mimosa?
No. A Bellini uses peach purée and traditionally Prosecco, while a Mimosa combines orange juice with sparkling wine. Both are easy brunch cocktails, but the Bellini is usually softer and more textured, while the Mimosa tastes brighter and more citrus-forward.
Still deciding between peach and orange? Our Bellini vs Mimosa comparison explains the differences in flavor, sweetness, texture, strength and the best choice for brunch.
Final sip
A Bellini is proof that a cocktail does not need many ingredients to feel special. Start with the simple 1:2 peach-to-Prosecco ratio, adjust the purée before pouring and let the cold bubbles do the rest.
Make it for brunch, pour it for a sunny afternoon or save it for a small celebration at home. It is beautifully simple, with just enough sparkle to make the moment feel special.
