peach

A smooth, fresh peach purée is what turns prosecco into a proper Bellini. This easy guide shows you how to make it with fresh, frozen or canned peaches, how to get the texture right, when to add sugar and how to store it for an easier brunch.

A Bellini is made with peach purée and Prosecco; a Mimosa combines orange juice and sparkling wine. Compare the taste, texture, sweetness and easy ratios, then choose the bubbly drink that suits your brunch.

Make a fresh peach Bellini with 60 ml peach purée and 120 ml chilled Prosecco. This simple 1:2 recipe stays soft, fruity and sparkling when you adjust the peach before adding the bubbles.