This bellini recipe, concocted from peach and Prosecco (or Champagne for a less sweet, more expensive alternative) is as easy to make as it is to sip.
The bellini cocktail, concocted from white peach and Prosecco, makes us a little sad because we’re reminded there are only a very spare number of weeks each summer when we’re privy to white peaches. This bellini recipe is the reason why we hoard them. One sip and we think you’ll understand why. This recipe has been updated. Originally published February 18, 2016.–Renee Schettler Rossi
Who Created The Bellini?
Various stories abound as to who first concocted the sublime sparkling cocktail known as the bellini. But for now, let’s dispense with the retelling of the legend of who first thought to put together peach and Prosecco, shall we? Because those white peaches aren’t going to last forever. And you only get maybe 84 summers in a lifetime, if you’re lucky. And dispensing with the historical details means you can be sitting and sipping this stunning cocktail even sooner than if you’d taken the time to read rather than collecting perfectly ripe white peach specimens. [Editoral Note: Those with an insatiable curiosity for historical details can peruse the who—as well as the what and when and why and how—behind the bellini in all its storied glory in Who Put the Beef in Wellington?]
- Quick Glance
- 5 M
- 5 M
- Serves 1
- 2 ounces store-bought or homemade white peach puree*, chilled
- 4 ounces Prosecco, chilled
- 1. Pour the peach puree into a chilled Champagne flute.
- 2. Gently fill the flute with Prosecco. Stir, if desired. Now sip to your heart’s content.
*Homemade White Peach Puree
- White peach puree, here we come!
- If seeking store-bought peach puree, Boiron white peach puree is pricey but pretty high quality and available at some liquor and specialty grocery stores as well as Amazon (shipping costs more than the product, but we wanted to make sure you’re covered in case your bellini craving will not be denied…).
- If making homemade white peach puree, simply puree 10 ounces very ripe fresh or frozen peeled and pitted white peaches, 1 ounce granulated sugar, and a small squeeze lemon juice or a pinch citric acid in a blender or small food processor until very well combined. (You can vary the amounts of ingredients depending on how much puree you need. Just be certain to keep the mixture at a precise 10% sugar by weight, a trick we learned from recipe testers Melissa Maedgen and Elie Nassar, who picked it up from pastry chef Michael Laiskonis.)
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