Peach Bellini: A Refreshing Brunch Cocktail

A peach bellini is one of the simplest brunch cocktails: sweet peach purée topped with cold Prosecco, ready in about five minutes. It needs only three ingredients and makes about 6 glasses from one bottle, which suits a summer brunch or a warm afternoon. This drink contains alcohol and is for adults only; a non-alcoholic version is below.

Ingredients

**For the peach purée:**

• 1 pound frozen peach slices (about 3 cups), thawed for 10–15 minutes
• 1 tablespoon granulated sugar (adjust to taste depending on peach sweetness)

**To assemble:**

• 1 bottle (750 ml) Prosecco or dry sparkling wine, well chilled

Frozen peaches work better than fresh here because they blend into a smoother, thicker purée without added liquid. If using fresh ripe peaches, peel and pit them first, then add a couple of ice cubes to the blender for body.

How to Make a Peach Bellini

1. Blend the purée. Add the thawed peach slices and sugar to a blender. Pulse a few times, then blend on high for 30–60 seconds until completely smooth with no visible chunks. The consistency should be like a thick smoothie. It will settle to the bottom of the glass, which is what you want.
2. Spoon purée into glasses. Add about 2 tablespoons of peach purée to each champagne flute or coupe glass. For a stronger peach flavor, go closer to 3 tablespoons.
3. Pour the Prosecco slowly. Tilt the glass slightly and pour chilled Prosecco down the side, filling the glass about three-quarters full. Pouring slowly prevents the bubbles from foaming over and keeps the drink layered. You’ll see the peach color swirl up through the wine.
4. Give it a gentle stir. Use a cocktail stirrer or the handle of a spoon to fold the purée into the Prosecco with one or two slow strokes. Don’t over-stir, because a little gradient of color in the glass looks good.
5. Garnish and serve immediately. Drop a thin peach slice on the rim or into the glass. Serve right away while the Prosecco is still cold and fizzy.

Choosing the Right Sparkling Wine and Sweetness

Brut Prosecco or Cava works best, because the peach purée already adds sweetness. A sweet sparkling wine such as Asti Spumante pushes the drink toward dessert territory. Taste the purée before assembling: peak-season peaches may not need any sugar, while off-season frozen peaches sometimes benefit from a little extra.

Why a Bellini Goes Flat or Foams Over

Flat usually means the Prosecco was too warm or the bottle had been open too long. Foamy overflow happens when you pour too fast onto the purée. Chill the bottle for at least two hours before mixing, tilt the glass, and pour down the side slowly. Keep any purée you make ahead in the fridge.

Peach Bellini Variations

• **Peach mimosa:** swap the Prosecco for brut Champagne and add a splash of orange juice alongside the purée for a drink that sits between a mimosa and a bellini.
• **Non-alcoholic:** replace the Prosecco with chilled sparkling water or dry ginger ale. Sparkling cider also works and will make the drink sweeter. You get the same layered peach look without the alcohol.
• **Fresh peaches:** use 3–4 ripe, juicy peaches, peeled and pitted, blended with the sugar. Fresh peaches make a thinner purée, so add a small handful of ice cubes while blending. Frozen peaches are more consistent year-round, which is why they are the default here.

Making the Purée Ahead

Blend the purée up to 24 hours in advance and store it in a sealed jar in the fridge. Give it a quick stir before spooning it into glasses, since it may separate slightly. Don’t combine it with the Prosecco until you’re ready to serve, because the bubbles won’t last.

What to Serve With a Peach Bellini

A bellini fits easily into a brunch spread; the brunch ideas on the site give plenty of dishes to go with it. For another chilled, fruity drink, try the frosé slushie, and if you have peaches left over, the grilled peach salad with burrata uses them well.

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