A peach Bellini is a classic Italian cocktail made with peach puree or peach nectar, prosecco or sparkling wine, and a dash of raspberry liqueur. The Bellini originated in Venice at a bar called Harry’s Bar. We spent a few days in the northern part of Italy this summer and took a day trip to Venice with Rossana, my awesome Italian friend.
Her cousin used to be a tour guide in Venice and provided us with a list of must-see places and avoid-at-all-cost places. Unfortunately for me when I asked about Harry’s Bar I was told it was on the avoid-at-all-cost list, so I will have to wait to check off the “drink at Bellini at Harry’s Bar in Venice” item on my to-do list. And who needs to have a peach Bellini at a crowded touristy overpriced bar in Venice when you have amazing summer peaches in the Pacific Northwest?
Easy recipe for the peach Bellini cocktail, made with fresh peach puree, prosecco or sparkling wine, and a dash of raspberry liqueur.
Ingredients
- 4 ripe peaches, seeds removed and quartered, peeled or not – based on your preference
- 1/3 cup water
- Sugar or sweetener, if needed, to taste
- 1 750 ml bottle of prosecco or sparkling wine, chilled
- Raspberry liqueur - optional
Instructions
- Blend the peaches, sugar if desired, and water until you have smooth puree.
- Strain the peach puree; you should have more or less 3 cups of strained peach puree. Chill the peach puree for a couple of hours or until ready to use
- To prepare the Bellini, pour the peach puree into champagne flutes or tall glasses, add a dash of raspberry liqueur, and gently top off with the prosecco or sparkling wine. The ratio is about 1:1 or 1:1.5 between peach puree and prosecco. For each drink I usually use about 2 liquid ounces (60 ml, 4 tbs or ¼ cup) of the peach puree about 2-3 liquid ounces of prosecco.
Notes
For a frozen peach Bellini, mix the puree, champagne, and ice in a blender, serve with a drizzle of raspberry liqueur. For a mocktail or non-alcoholic peach Bellini, replace the prosecco or sparkling wine with chilled sparkling lemonade or sparkling white grape juice.
Supposedly the best peaches to make a Bellini are white peaches, but again I decided to not follow the rules – like a good Ecuadorian carishina – and used regular yellow peaches. Any type of fresh ripe peaches (white or yellow) work great for a Bellini cocktail, if peaches are out of season you can use frozen peaches or yes, even canned ones – though I would recommend frozen over canned.
I didn’t add any sugar or sweetener to my peach puree since it was naturally sweet, but based on the sweetness of the fruit you are using and your personal preference you can add some if needed. Also, if you’re in an extreme rush, or just feeling extremely carishina and desperate for a Bellini, then use store bought peach nectar. Also, since this is an Italian cocktail, the classic recipe uses prosecco, their version of sparkling wine, but the drink will be delicious and refreshing with any type of bubbly: California sparkling wine, cava, or champagne.
For a mocktail or non-alcoholic version of the peach Bellini, just replace the prosecco or sparkling wine with chilled sparkling lemonade or sparkling white grape juice, and either omit the raspberry liqueur or replace with raspberry juice (or any berry juice).
Step by step preparation photos for peach bellini cocktails
Susan Lau says
September 17, 2018 at 7:30 amI would have to say that the Bellini I had at Harry’s Dolci in Venice last month was absolutely the most delicious drink I have ever had. It better be, because one costs 19 Euro! I wish some had told me to avoid it at all costs!
Sue Carbaugh says
July 24, 2016 at 9:43 amI am making these for a shower using fresh peaches. Can the Peach purée be made ahead and frozen?
Layla Pujol says
July 24, 2016 at 4:26 pmHi Sue, Yes you can make it ahead of time and freeze it. You can also make it as peach sorbet (just pour the mix into a ice cream maker) and serve frozen sorbet bellinis.
James Pouliot says
July 5, 2015 at 7:45 amI have been to Harry’s in Venice. It’s a neat place, but over crowded and over priced. Thanks for the recipe!