A quick, easy, and elegant cocktail that marries the flavors of fresh, fruity peaches and the sweet fizz of prosecco.
Thank you for reading this post, don't forget to subscribe!
I have not met anyone who doesn’t enjoy a delicious Bellini. I experienced my very first Bellini at a gorgeous Sardinian restaurant in Houston, Texas. It was a long time ago, yet I can remember that first sip vividly. It was that delicious. I set out to make it for myself.
Perfect for summer barbecues, holiday mornings, or at brunch with the girls, a delicious Bellini just feels more elegant and special. Even the word, “Bellini”, feels elegant and sexy – plus you sip it from a lovely stemmed flute glass!
Since prosecco is only about 11% alcohol, it is the perfect brunch indulgence.
Do yourself a favor and take the time to make the fresh peach puree. Don’t use peach schnapps. This step takes this cocktail from good to amazing.
The Bellini was first introduced to the world in the 1940s by Giuseppe Cipriani, the owner of the infamous Venice bar, Harry’s. It is believed that the drink’s pinkish color reminded Cipriani of the color in a Renaissance painting by Giovanni Bellini – hence the name, Bellini.
Harry’s bar was frequented by authors, poets, actors, and socialites from around the world. The Bellini was a much-loved cocktail of Ernest Hemingway, Alfred Hitchcock, and Truman Capote.
HOW TO PICK THE PERFECT PROSECCO
- Know how to pick the perfect amount of sweetness.
- Extra Brut is the driest with little to no sweetness
- Brut is dry to the taste with just a hint of sweetness (7-13 grams sugar/liter)
- Extra dry has a bit more sweetness to it that Brut (14-16 grams sugar/liter)
- Dry is actually the sweetest prosecco (26 grams sugar/liter)
- Don’t spend the extra money on those marked with “DOCG”. This just means that the prosecco comes from the area of Conegliano Valdobbiadene and will be pricier.
- Pick one that uses the “Charmat method” of production. This means that the prosecco is fermented in steel tanks instead of each individual bottle, like champagne. This method will provide a fruitier and lighter prosecco that is also very cost-effective – perfect for Bellinis.
- 1 ½ pounds of very ripe peaches (preferably white, put any good fresh peach will do)
- 2 tablespoons fresh lemon juice
- 1 – 1 ½ tablespoons superfine sugar
- 1 – 2 teaspoons raspberry jam (optional. I prefer the fresh peach flavor)
- 1 750-ml bottle chilled Prosecco or Asti Spumanti (don’t use champagne)
- Bring a large pot of water to a full rolling boil. Using the tip of a paring knife, slice an “X” into the bottom of each peach. Add peaches to boiling water and cook just until the fuzzy skin begins to peel back at the “X”. This typically takes about 30 seconds. Using a slotted spoon, remove peaches and rinse under cold running water to stop the cooking process. Peel the peaches and slice flesh from the pits.
- Chop peach flesh and place in a large bowl. Add the lemon juice and sugar. Stir to combine. Cover with plastic wrap and chill for 30 minutes.
- Transfer the peach mixture to a blender. Process until very smooth. You can strain the puree through a fine mesh sieve, if desired.
- Add peach puree to a large glass pitcher. If using raspberry jam, add to the peach puree and stir together.
- Add the Prosecco slowly, stirring to prevent the Prosecco from making too much of a foam head.
- Divide the mixture among champagne flutes. Garnish with peach slice and sprig of mint.
- Serving Size: 1