As you might guess from the name, the Bellini is an Italian classic. The original recipe came from Venice and was simply two parts Prosecco (Italian sparkling wine) to one part white peach puree with a touch of raspberry or cherry juice.
It was the fruit juice that gave the drink a unique translucent pink hue. Since then, the recipe has developed a number of variations, largely because white peaches weren’t available everywhere at all times.
Now you can buy bottled peach puree specially made for Bellinis, or you can use canned fruit to make a puree yourself. I’ve included the standard recipe (peach puree + Prosecco) along with a version that uses fresh or canned fruit ingredients.
The Bellini is a delicious alternative to the ever-popular Mimosa, especially if you’re wanting something other than orange juice. The peach puree is relatively unique, with a less tangy flavor than orange juice. It’s light and delicate, and goes with almost anything. It’s an ideal brunch drink, but it’s just as delicious served at a dinner party as a light drink guests can enjoy with appetizers or finger foods.
For a non-alcoholic treat, check out my mocktail version.
- 1 tablespoon white peach puree
- Fill with Prosecco
- Put one tablespoon of white peach puree into the bottom of a chilled flute glass.
- Now fill the glass slowly with Prosecco or champagne so it stirs up the puree.
If you haven’t got access to peaches and raspberries to puree, here’s a version of the drink that uses all bottled and canned ingredients. Remember: this one will pack a much bigger alcohol wallop than the traditional version.
- 2 ounces of peach nectar
- 1 ounce peach schnapps
- 1 teaspoon lemon juice
- 3 ounces of chilled Prosecco
Mix everything but the champagne together in a chilled flute glass. Add the champagne, stir and serve for two.