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.–Renee Schettler
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?]
☞ Table of Contents
- 2 ounces store-bought or homemade white peach purée* chilled
- 4 ounces Prosecco chilled
- Pour the peach purée into a chilled Champagne flute.
- Gently fill the flute with Prosecco. Stir, if desired. Now sip to your heart’s content.
*Homemade White Peach PuréeWhite peach purée, here we come! If seeking store-bought peach purée, 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 purée, simply purée 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 purée 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.)
Recipe Testers’ Reviews
Cocktails don’t get much simpler than this one. There is really nothing not to like about this bellini recipe. Perfect for a summer afternoon, or as a mimosa-alternative for brunch. The only sticking point is the white peach puree. You can certainly buy it, but it is expensive and may not be the easiest thing to find. If you have some super-ripe peaches around—maybe a glut of them during peach season?—you can kill a couple birds with one stone, preserving your peaches and creating a store of bellini fixings at the same time. The peach puree should have ripe peaches, sugar, and some lemon juice. I used 10 ounces sliced fresh peaches, 1 ounce sugar, and about 1 tablespoon lemon juice. Not peach season? Frozen peach slices would also work. Freeze your extra puree in 2-ounce portions so it’s ready to go anytime.
Light, sweet, and refreshing! That is how I would describe these amazing bellini cocktails. It is our family tradition to serve these on Christmas morning and New Year’s Day brunch. Adding the peach puree to Prosecco makes it okay to have them for breakfast when in a celebratory mood. A friend of mine had given me peach puree for this very reason, as she knows how much I love Prosecco, and she was generous enough to share her white peach puree with me. Peach puree at the bottom, topped with chilled Prosecco, a quick stir, and voilà—a breakfast drink. 4 stars.
Originally published July 29, 2016