Today: how to make a Bellini cocktail with Peach Puree. You can make the Prosecco cocktail with an Italian dinner buffet, summer cocktail party, or brunch! It’s a really easy cocktail recipe, made with fresh peaches and sparkling wine!
Bellini Cocktail with Peach Puree
The first description of this cocktail was in the 1940s. Giuseppe Cipriani, who founded the Harry’s Bar in Venice (Italy), is said to be the inventor. He derived the name from an oil painting made by Giovanni Bellini (also from Venice). In that painting, the toga of a saint had a peach color, just like this cocktail.
Harry’s bar also had a location in New York, and in this way, it became very popular in the States. These days it’s an all-year favorite.
Traditionally, you make a Bellini cocktail with white peaches and Prosecco. Prosecco is an Italian Sparkling Dry Wine. A bit of raspberry or cherry juice is added to give it its distinctive color. But it isn’t easy to get white peaches, so the recipe has many adaptations.
This recipe is adapted from the book What’s a hostess to do with Susan Spungen.
What do you need for a Bellini Drink with Fresh Peaches?
To prepare this Bellini cocktail with peach puree, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Peaches - Make a traditional Bellini with white peach puree. According to the experts, white peaches got the best flavor of all the peaches, but there is a downside. They can not stand transportation. In the Netherlands, it’s not easy to buy when you are a customer. If you still want to make a Bellini, use fresh peaches when in season (and not the canned peaches in syrup). If the peach season is over, make a Mimosa, where you replace the peach puree with orange juice.
- Lemon juice - By mixing one tablespoon of lemon juice with the pureed peaches, they do not tarnish. So they remain to look beautiful. Store in the refrigerator and use the peach puree the same day.
- Prosecco - Italian sparkling white wine. It’s served chilled. It’s a dry wine. You could substitute it with champagne (which is a bit drier) or Cava.
How do you make a Peach Bellini with Prosecco?
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Peel the peaches. Also, make sure to remove the pit. See tips how to peel and remove below (FAQ's). Slice the fruit into small pieces.
- Put the peaches in the blender and add lemon juice. Pulse until you’ve got a smooth puree.
- Fill ⅓th of the glass with peach puree.
- Add some sparkling chilled prosecco, and serve!
That depends on the peaches. If it's hard, you can just use a vegetable peeler. If the peach feels soft, blanch the peach and peel it quickly and easily. Therefore, bring a pan of water to the boil (about 2 inches of water). Cut a cross in the bottom of the peach. Dip the peach in the water for 10 seconds and transfer immediately to an ice bath. Cool the peach quickly. You can now easily peel off the skin from the herb.
That depends on the type of peach. If you have a peach with a loose pit, you can cut it into wedges down to the pit. You can now easily pull off the segments. But with many species, the fruit is very much attached to the pit. In that case, slice the peach along the pit. You then cut it into wedges.
The difference is the skin and the pit. A nectarine is a type of peach. Only the skin is smooth and firmer, where a peach skin is fluffy and fragile. And the seed in a nectarine is always loosened from the flesh. There are two varieties of peaches (see above) and it is therefore possible that the pit is attached to the flesh.
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Bellini Cocktail with Peach Puree
- 2 peaches
- crushed ice optional (only with soft peaches)
- 1 teaspoon lemon juice
- 2 cups Prosecco wine
Ingredients you need per step are listed below the step in Italic
Skin Removal Peaches (two methods)
- Firm peaches: use a vegetable peeler2 peaches
- Soft peaches: Bring a pan with water to a boil.
- Make a bowl with water and some crushed ice (ice water).crushed ice
- Cut with a sharp knife a cross into the bottom of each peach.
- Put the peaches in the boiling water for 10 seconds.
- Take them both out with a slotted spoon and put them in the bowl with ice water.
- The skin will be loose by now, and you can remove it easily.
Bellini cocktail with Peach
- Quarter each peach and remove the core. Cut the peaches into small slices.
- Put the peaches with the lemon juice in the blender or kitchen machine and puree until it's smooth.1 teaspoon lemon juice
- Keep in the refrigerator until use.
- Fill each champagne glass for ⅓th with peach puree.
- Fill the rest of the glass with some prosecco.2 cups Prosecco wine
- Preparation - In the morning, you can blanch the peaches. Therefore, remove the skins and puree the peaches with the lemon juice. Keep the puree in a sealed container in the refrigerator until use.
- Serve a freshly made Bellini Cocktail with peach puree. You can’t store it in the refrigerator or the freezer.