Mom's Best Recipes
Recipe

Peach Bellini

A simple, brunch-ready Peach Bellini made with real peach puree and cold Prosecco for maximum fizz and peachy flavor.

Author By Matt Campbell
4.8
Two chilled champagne flutes filled with pale peach bellinis topped with sparkling bubbles on a sunlit kitchen counter
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Some drinks are basically a vibe in a glass. The Peach Bellini is one of them. It is bubbly and fruity, but still feels light. It tastes like brunch has its life together, even if you are standing there in sweatpants, flipping pancakes with one hand and trying to find clean mugs with the other.

This version keeps it real: fresh peach puree (or a smart shortcut when peaches are not perfect), a cold bottle of Prosecco, and just enough technique to keep your drink from turning into a sad, flat peach soda situation. We want foam, fizz, and bright peach flavor, not syrupy sweetness.

Fresh ripe peaches, a bottle of Prosecco, sugar, and a lemon arranged on a wooden cutting board on a bright kitchen counter

Why It Works

  • Real peach flavor: Fresh puree tastes like peaches, not peach candy. A little lemon keeps it lively.
  • Fast but not fussy: A quick blend and optional strain gives you that smooth, classic Bellini texture.
  • Fizzy every time: Cold puree plus cold Prosecco equals better bubbles and less foam chaos.
  • Easy to scale: Make a couple or set up a batch of puree for brunch and let everyone top with bubbles.

Pairs Well With

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Storage Tips

Bellinis are best made to order. Once the bubbles are in, the clock starts.

Store leftover peach puree

  • Fridge: Keep peach puree in a sealed jar for up to 3 days, but for best flavor and color, use it within 1 to 2 days. Give it a good stir before using.
  • Freezer: Freeze in ice cube trays, then transfer cubes to a freezer bag for up to 2 months (best quality in the first month). Thaw overnight in the fridge or blend a cube into the glass for a frosty Bellini moment.

If you already mixed the drink

  • Try not to store it. It will go flat. If you must, keep it cold and drink it within an hour over ice and call it a spritz. It happens.

Common Questions

What is a Bellini made of?

A classic Bellini is made with peach puree and sparkling wine, traditionally Prosecco. Some versions add simple syrup or peach nectar, but fresh puree is the move when you can.

Can I use peach nectar instead of puree?

Yes. Peach nectar is smoother and usually sweeter than puree. For a batch of 4, start with 1/2 cup nectar total (about 2 tablespoons per glass), then top with Prosecco and taste. Add more nectar if you want it fruitier or sweeter, but you cannot un-sweeten a drink.

What Prosecco is best for Bellinis?

Go for a dry Prosecco like brut or extra dry. The naming is confusing: extra dry is actually slightly sweeter than brut, which can be perfect with tart peaches. The biggest rule is simple: buy something you like to drink on its own.

How do I make a non-alcoholic Peach Bellini?

Use chilled sparkling water, club soda, or non-alcoholic sparkling wine. Add it slowly to avoid overflow. A squeeze of lemon helps mimic that wine-like brightness.

Why is my Bellini not foamy or not fizzy?

If it is not fizzy, your sparkling wine was warm, opened too early, or you stirred like you were mixing cake batter. Keep everything cold and gently combine. If it is too foamy, your puree is thick or you poured too fast. Add Prosecco slowly down the side of the glass.

The first time I made Bellinis at home, I thought, “How hard can it be? It is peaches and bubbles.” Then I dumped thick puree into room-temp sparkling wine and basically invented a flat peach smoothie with regrets. Now I do two things every single time: I chill the puree and I pour the Prosecco slow, like I am trying not to wake up the bubbles. It takes the same five minutes, but the payoff is huge. Suddenly it tastes like you planned brunch on purpose.